Zucchini is often used as an apple substitute in baking recipes, when apples are not in season. These recipes use the appellation, ‘Zapple’. Here we combine the two in a delicious soup–you can decide whether the two main ingredients are indistinguishable…

The soup can be served hot or at room temperature.

2 T butter, or use all butter
1 T vegetable oil, or use all vegetable oil
2 c (peeled), diced apple, divided
2 c chopped zucchini or summer squash
1 1/2 c sliced onion
1/2 c apple juice, apple cider, sherry, dry vermouth, or dry white wine with a pinch of sugar
1/2 t ground nutmeg or apple pie spice
salt and pepper, to taste
4 c broth
1/2 c whole milk, half-and-half, cream, or non-dairy substitute

1. Heat butter and oil in a soup pot. Add 1 1/2 c of the apple, all the zucchini, and onion. Sauté for about 10 minutes, until soft.

2. Add the apple juice, nutmeg, salt, and pepper. Bring to a simmer, cover, and simmer for 15 minutes. Add the broth, bring back to a simmer, and simmer another 5 minutes.

3. Purée the vegetables in a blender or food processor, in batches. Return the purée to the pot and add the milk. Heat through. Serve, topped with reserved diced apple.