A simple, satisfying soup perfect to make in the fall when squash and apples are at their best. Makes 4-6 portions.
In a heavy bottomed pan, add the olive oil and saute the onion for 2-3 minutes or until soft. Add the squash and salt and pepper. Cook for 4-5 minutes and add the apple and then cover with water. Add the summer savory, bay leaves and maple syrup.
Cook until soft and then puree half of the soup in the blender and return to the remaining half. Check for seasoning and add more if needed.
Optional - Serve with thinly sliced aged gouda on top.
Recipe by the Feisty Chef www.feistychef.ca