About the Recipe
There is something truly special about cooking with what is grown close to home. The flavours, the freshness, and the connection to the people who make it possible. This recipe celebrates exactly that: the fall bounty of British Columbia.
At Fresh St. Market, you will find the best of B.C. all in one place. Ingredients that inspire creativity in the kitchen and help you cook with a sense of place. Through Buy BC, we are reminded to celebrate and support the farmers, producers, and makers who feed our province and keep our local food system thriving.
This Spiced Squash Soup is one of my favourites. It is comforting and bright, a little sweet and a little savoury, and built from ingredients that reflect the best of the season. Enjoy it around the table with friends and family, knowing that every spoonful supports our community and the land that sustains us.
Ingredients
Soup
2-3 lbs diced B.C. squash (like BCFresh’s butternut squash)
8 tbsp butter (like Donia Farms’ Grass-Fed Butter)
2 white onions, ½-inch diced
2 cups B.C. apple cider or juice (like Chaser’s 100% cold pressed)
4 cloves garlic, minced
1.5 litres vegetable or chicken stockÂ
2 tsp salt
2 tsp cracked black pepper
2 tsp cumin
2 tsp coriander
2 tsp chili powder
1 tbsp cinnamon
Apple Relish
1 lb B.C. apples, peeled and diced
4 tbsp B.C. honey
2 tbsp apple cider vinegar
1 cup apple cider
To Finish
A spoonful of B.C. plain or greek yogurt (like from Tree Island or Avalon)
Preparation
Soup
In a large pot over medium heat, add half the butter then the diced squash. Sauté the squash for 10 minutes, stirring occasionally.
Add the onions and cook for 5 to 7 minutes, until the squash and onions begin to caramelize.
Add the garlic and stir for 1 to 2 minutes.
Add the salt, pepper, cumin, coriander, cinnamon, and chili powder. Sauté for 2 minutes to release the aroma of the spices.
Pour in the apple cider and stock. Cover and reduce to a simmer for 12 to 15 minutes until the squash is tender.
Add the remaining butter, remove from the heat, and let cool slightly (about 5 minutes).
Purée the soup using a high-speed or hand blender until smooth. Set aside.
Apple Relish
In a small pot, combine diced apples, honey, apple cider, and vinegar.
Simmer for 12 to 15 minutes, until the apples are tender and the liquid has reduced.
Set aside to cool slightly.
To Serve
Ladle the hot soup into bowls, top with apple relish, and finish with a spoonful of yogurt.
Optional: Add crispy bacon for a savoury finish.