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Apple Butternut Squash Soup

Servings

Serves 6

Prep Time

Cook Time

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A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne add vibrant flavors. The soup can be made ahead of time and refrigerated up to three days or frozen up to one month; let cool completely before storing in an airtight container. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).

INGREDIENTS

1 tablespoon unsalted butter
1 medium onion, diced (1 cup)
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 (Jan’s note-could use 5 for double recipe)
2 teaspoons coarse salt
1 tablespoon ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
3 cups homemade chicken stock (Jan’s note-6 c for double recipe)
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)

Instructions

1. 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.

2. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, and stock (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

3. Puree in batches in a food processor or blender until smooth, (Jan’s note-adding some cream for smoothness), and return to saucepan. Heat over low, thinning with water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.
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