Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Apple and Butternut Squash Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print