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Apple Butternut Squash Soup

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

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)

Method
 

Cook onions & squash
  1. Melt butter in a large saucepan over medium heat. Add onion and cook until it begins to soften, about 4 minutes.
  2. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add remaining ingredients
  1. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper and stock.
  2. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Blend & serve
  1. Puree in batches in a food processor or blender until smooth. Thin with water if necessary.
  2. 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).