Apple & Butternut Squash Soup

Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from marthastewart.com

Ingredients

  • 1

    Tablespoon unsalted butter

  • 1

    medium onion, diced

  • 1

    butternut squash (about 2 pounds), peeled, seeded, and chopped

  • 4

    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 chicken or vegetable stock

  • 2-1/2

    cups water, plus more if needed

  • 1

    jalapeno chile, thinly sliced, for garnish (optional)

  • Sour cream, for garnish (optional)

Directions

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

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