Butternut Squash + Apple Soup
This soup is fall in a bowl. And it’s particularly excellent for the time of transition in early fall when you still have late summer veggies in rotation. Soups are forgiving in general, but especially this one, so think of the ingredients as a general guideline, and otherwise, use up what’s in the fridge. Enjoy!
ingredients
1 medium butternut squash, roasted, skin removed*
2 medium potatoes, peeled, roasted*
2 tbsp oil
1/2 red onion, chopped
1 red bell pepper, chopped, seeds removed
1/2 jalapeño, finely chopped, seeds removed
1 tsp each: cumin, coriander, pink salt, black pepper, turmeric, cinnamon
large apple, peeled, chopped
3 cups chicken stock (or any stock you prefer)
1 cup apple juice
1/4 cup heavy cream (or full fat coconut milk)
Topping ideas: more apple slices, roasted golden beets, cotija cheese, pumpkin seeds, cilantro, etc.
*Roasting tips: I cut the squash length-wise, lightly coat with oil and sprinkle with salt, and then roast skin-side up for 30 min at 425. For the potatoes, peel, chop, and roast on a separate pan for 30 min at 425, flipping once while roasting.
instructions
Roast butternut squash and potatoes. Set aside.
In a large pot, or dutch oven, heat oil
Once hot, add onions, pepper, and jalapeño, simmer for about 5 minutes
Add all spices and salt, combine well
Add squash, potatoes, and apples, combine well
Add 3 cups stock, bring to a boil
Add cream, combine well
Turn soup to med-low, put a cover on, and simmer for 20 minutes
Take soup off heat and blend with an emulsion blender
Return to stovetop, add apple juice, and heat thru
Serve immediately with your fav toppings
Recipe Key
Fall, Winter
Main Dishes, Small Dishes