October 09, 2024

Apple-Butternut Squash Soup

Name: Apple-Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 tablespoon unsalted butter; 1 medium onion, diced; 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); 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 store-bought low-sodium chicken or vegetable stock; 2 ½ cups water, plus more if needed; 1 jalapeno chile, thinly sliced, for garnish (optional); Sour cream, for garnish (optional)

Rated 5.0 stars by 1 users

Servings

Prep Time

45 minutes

Cook Time

45 minutes

The bright, vibrant colors of this creamy butternut squash soup make us happy we eat with our eyes first. The flavors are even more lively than the colors—seasonal butternut squash pairs with apples and plenty of spices like cumin, coriander, ginger, and cayenne. This simple soup simmers for just 30 minutes, making it perfect for an easy weeknight dinner or as an addition to the Thanksgiving table. The flavors only get better with time, so it’s a great recipe to make ahead for the holidays. It’s rich, creamy, and nourishing, but not too heavy—and all the best flavors of autumn in one bowl.

Author:

Organic Way

Ingredients

1 tablespoon unsalted butter
1 medium onion, diced
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)
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 store-bought low-sodium chicken or vegetable stock
2 ½ cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)

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Directions

Cook onion:
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:
Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, spices, and stock:
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover).
Simmer soup:
Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree:
Puree in batches in a food processor or blender until smooth,
Warm soup:
Return to saucepan. Heat over low, thinning with more water if necessary.
Serve:
Ladle into bowls; garnish with diced apples, jalapeño slices, and sour cream if desired

Recipe Note

Toppings for Butternut Squash Soup

Crumbles of creamy goat cheese or sharp shreds of Gruyere
Drizzle of full-fat coconut milk or heavy cream
Salty crumbled bacon bits
Roasted pumpkin or squash seeds