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Apple Butternut Squash Soup

January 29, 2020 · In: General

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

Healthy & hearty soup to keep you warm on those cold winter days.
Print Recipe
Prep Time 15 mins
Cook Time 45 mins
Course Soup
Cuisine American

Ingredients
  

  • 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)

Instructions
 

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.

Notes

The soup can be made ahead of time and refrigerated up to 3 days or frozen up to a month.
Let cool completely before storing in an airtight container. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).
 
 
 

By: Dayna · In: General

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