Apple Butternut Squash Soup
Healthy & hearty soup to keep you warm on those cold winter days.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Course Soup
Cuisine American
- 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.
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).