Meatless Monday Apples

Seasonal eating is one of the best ways to work towards a sustainable lifestyle. No matter where you are, eating local {meaning eating what is in season in your area} cuts down on your carbon footprint by eliminating transportation costs. Today we have   Meatless Monday Apples and a butternut squash + apple soup recipe for you.

Buying apples can be confusing, especially in New England where we have so many types to choose from. How many times have you picked up apples for baking, only to have them be mushy and flavorless by the time your recipe is finished. There are specific characteristics to each type, and I’m here to offer some hints.

The Jonagold takes on the characteristics of both parents, the Golden and Jonathon apples. Good for Cider and juicing, baking and eating fresh.

McIntosh can be used cook and raw in both sweet and savory recipes. The flavor will mellow a bit after picking.

Honeycrisp is a fairly new variety. It’s very crisp and extra juicy making it a great selection for eating just the way it is.

Pink Lady-bright pink in color with a smooth, dense tart flesh. They are a good all around apple great for snacking, salads, sauce, pies, baking, and freezing

Empire-This is the one to add to your stuffing. Nice balance of sweet and tart flavors.

Cortland-Salads, appetizers and skewers are great for the Cortland, as it stays white long after it’s cut.

Gala-Another best enjoyed fresh. Lot’s of juice, a mild flavor and fine texture make this a winner with kids.

Granny Smith-One of my favorites for its tart flavor. This is always on my cheese plate.

 Butternut Squash + Apple Soup Recipe

Ingredients:

• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
• 4 Pink Lady, Granny Smith, red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
• 2 teaspoons coarse salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 cups homemade or store-bought low-sodium vegetable stock
• 2 1/2 cups water, plus more if needed
• 2 porcini mushrooms cut thin and cooked tip crisp for garnish
• Sriracha Sauce for garnish {optional}

Saute onion in butter until soft. Add in squash and cook approx. 10 minutes. Add in apples, spices and stock and 1 cup of water. Cook until vegetables are soft, adding more water if it becomes to thick. Allow to cool, and puree in batches adding more water until the desired consistency is reached. Garnish with crisped mushrooms and a drizzle of Sriracha sauce.