Apple-Butternut Squash Soup
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- Yield Serves 6
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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.
Cook's Note
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).
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Delicious! The recipe is large, but you'll be glad when you have leftovers and stock for the freezer! I skipped the coriander and will adjust the cayenne pepper to 1/8 teaspoon the next time I make it-- was a bit on the spicy side. Huge hit though.
Just finished this soup and it was DELICIOUS! I didn't have cayenne so I used 1/8 tsp of paprika and a few shakes of crushed red pepper. The soup had just the right amount of kick! I only used 1/2 cup of water because it's all I could fit in the pan. Will definitely make this again.
Made some changes and believe me, they are for the better: a little grounded cloves, and WAY LESS cayenne pepper, otherwise it will burn your taste buds and you will not be able to appreciate any other flavor...
I hated this recipe! I make soups often and with great success. This recipe tasted like Indian Curry, without the naan or rice (I am Indian). I made this to serve to guests tomorrow after a day apple picking. I will serve something else!
Made this for thanksgiving - resounding success!
haha.. um... just realized that there wasn't supposed to be any cayenne at all. I think I added 1/4 of a teaspoon. It was delicious!
This soup is amazing. It's very spicy (maybe I used too much cayenne?) but I like it that way. :D I will definitely make this again.
This soup is one of my new favorites. It was so easy to make and tastes great. I used 0% plain greek yogurt for garnish and left off the jalapeno slices and apple garnish. Still really great and freezes amazingly.
THIS SOUP WAS GREAT! Tasted even better than I thought! I would have not used the coriander but thats just my taste!
GOES GREAT WITH THE WHIP CREAM!!!!!!!!!!