Apple Butternut Squash Soup

apple butternut squash soup

Apple Butternut Squash Soup

Apple Butternut Squash Soup is delicious any time of the year, but you mostly find it in the Fall with the squash harvest, and you start thinking about spiced foods. Our version has some apple added, and Fall is also when you find a nice selection of fresh apples, and ones not coming from a year in cold storage.

The addition of the apples, cinnamon and other Fall spices give you a flavor twist you can adjust according to your taste once you’ve made it once. Our spice combination is similar to what you might find in other Autumn recipes which use pumpkin or apples, which is why our recipe has a comfort flavor and not too overpowering in any one direction. We wanted to balance all the flavors so you taste them all and any one more than another. Please enjoy.

Serves 6

Ingredients:
2 Medium Butternut Squash
2 Medium Apples. We use Granny Smith, Gala or Fuji. Or use your choice as long as they have a good appley flavor.
3 Tablespoons Canola Oil
1 Medium Onion Thinly Sliced
4 Tablespoon Brown Sugar
2 Teaspoons Ground Ginger
2 Teaspoons Ground Nutmeg
2 Garlic Cloves, Coarsely Chopped
3 Teaspoons Korintje or Vietnamese Cinnamon
1 Teaspoon Sea Salt
5 Cups Low-Sodium Chicken Broth
Parsley (For Garnish)

Directions:
Cut both squash in half lengthwise. Scoop out the seeds. Peel, core and chop the apples into 1″ pieces. Wrap with plastic wrap until needed so it doesn’t turn brown.

Preheat oven to 375°F. Line a baking sheet with foil and lightly oil. Place squash on the baking sheet with the cut side down. Bake for about an hour until squash is very soft. Check with a fork after 50 minutes since the size affects the cooking time. Once cooked, remove from the oven. Remove and discard the peel from the squash using a paring knife. You can also use a serving spoon and scrape the peel off. Cut squash into 2-inch pieces.

Heat the 3 Tablespoons of the oil in large stock pot over medium-low heat. Add the onion, garlic, ginger, nutmeg, cinnamon and brown sugar. Cover pot and cook about 10-15 minutes until the onion is tender. Add the squash, apples, salt and 4 cups of the chicken broth. Raise the temperature and bring to a boil. Reduce heat to medium low, cover and simmer for 15 minutes.

Remove from the heat. Puree the soup using a stick blender if you have one. If not, use a blender, pureeing the soup in batches. Return soup to the pot, and adjust the salt to taste. If the soup is too thick, add a bit more stock, bring to a simmer to bring it all back up to temperature. Serve in bowls with the parsley as a garnish.

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