Apple-Squash Soup with Cinnamon Croutons

This soup's unforgettable combination of flavours will comfort you, body and soul. Belle de Boskoop apples have a tangy refreshing taste and are well suited for cooking.

2 cups (500 ml) butternut squash or pumpkin, cut in 1 1/2-inch (4 cm) cubes
3 cups (750 ml) vegetable stock
4 Belle de Boskoop apples, peeled, cored and cut in wedges
1/2 white onion, diced
1 tsp (5 ml) fresh lemon juice
1 1/2 Tbsp (23 ml) maple syrup or honey
2 Tbsp (30 ml) butter
Pinch white pepper
Pinch sea salt
1 cup (250 ml) buttermilk

Cinnamon Croutons:
6 slices whole-wheat or rye bread
1 Tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) cinnamon

In a large pot, cook pumpkin in vegetable stock for five minutes. Add apple, onion, lemon juice, honey, butter and seasonings; cook for 15 minutes longer until all ingredients are soft. Place soup in blender. Slowly add buttermilk while blending. Blend until smooth and velvety. Return to pot and keep warm.

To make the croutons, cut bread slices into one-inch (two and a half cm) rounds. Heat olive oil in a pan over medium heat, add bread, dust with cinnamon and saut?ntil golden brown.

Pour soup into bowls, then place croutons over top and serve.

Source: alive #218, December 2000