Apple and Butternut Squash Soup

Name: Apple and Butternut Squash Soup
Ingredients: 1 tablespoon unsalted butter; 1 onion, diced; 1 butternut squash (about 2 pounds), peeled, seeded, and chopped; 4 red or golden apples, peeled, cored, and diced; 2 teaspoons coarse salt; 1.5 teaspoons ground cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon ground ginger; 0.25 teaspoon cayenne pepper; 0.25 teaspoon freshly ground black pepper; 2 cups homemade or low-sodium canned chicken stock, skimmed of fat; Finely diced apple tossed in lemon juice, for garnish; Jalapeno pepper, thinly sliced, for garnish; Low-fat sour cream, for garnish

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

6

This sweet and mellow fall soup features aromatic spices, including coriander, cumin, cayenne pepper, and ginger for vibrant flavor.

Ingredients

1 tablespoon unsalted butter
1 onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and diced
2 teaspoons coarse salt
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
2 cups homemade or low-sodium canned chicken stock, skimmed of fat
Finely diced apple tossed in lemon juice, for garnish
Jalapeno pepper, thinly sliced, for garnish
Low-fat sour cream, for garnish

Directions

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 it softens, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock, and 2 1/2 cups 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 the bowl of a food processor or the jar of a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary. Serve hot, garnished with chopped apples, jalapeno, and sour cream, if desired.