My favourite soups fall under the category of easy, healthy & savoury.
By easy, that means that they typically take no more than 15 minutes to chop everything up before putting it into one big pot to cook and blend.
By healthy, I like that they’re full of vegetables or nutritious bone broths, and avoid ingredients like cheese and dairy.
By savoury, it means that they’re delicious & nutritious. Best of all, second servings are welcome!
So most of the soups you’ll find here (if not all), fall under these three criteria: Easy. Healthy. Savoury.
The recipe below is one that I discovered on Martha Stewart’s website—and I love it. I have no doubt you’ll love it too.
Apple Butternut Squash Soup
- 1 tbsp butter
- 1 medium onion, diced
- 1 butternut squash, peeled, seeded and cut into pieces Medium to large in size—or about 2 lbs
- 3 red apples, peeled, cored & diced I like Honeycrisp
- 2 tsp salt I use Himalayan Pink Salt
- 1 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper Reduce or omit if sensitive to spice
- 1/4 tsp freshly ground black pepper
- 1 litre vegetable stock
- 1 jalapeno, sliced for garnish (optional)
- 1/2 cup popcorn, for garnish (optional)
Cook onions & squash
- Melt butter in a large saucepan over medium heat. Add onion and cook until it begins to soften, about 4 minutes.
- Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add remaining ingredients
- Add apples, salt, cumin, coriander, ginger, cayenne, black pepper and stock.
- Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Blend & serve
- Puree in batches in a food processor or blender until smooth. Thin with water if necessary.
- To serve, ladle into shallow bowls; garnish with diced jalapeno slices and / or popcorn if desired.