Butternut squash soup seems to always be a fall staple on restaurant menus and there's no reason it can't be an easy and delicious standby in your kitchen. Make it in advance to prepare a busy week or serve it to guests, drizzled with some fresh cream and diced apples.
Servings: 6-8
Ingredients
2 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 butternut squash peeled and cubed, about 6 cups
2 tangy apples, peeled and cubed
4 cups chicken or vegetables stock
½ tsp cumin
½ tsp coriander
½ tsp ginger
Salt to taste
Method
In a large pot, over medium heat warm 1 tbsp olive oil.
Add 1 medium, diced onion and 2 cloves minced garlic and cook until softened - about 3 to 5 minutes.
Add 6 cups peeled and cubed butternut squash (about 1 medium whole squash) and another tablespoon olive oil. Cook until it starts to get soft - about 10 minutes.
Add 2 peeled and cubed tangy apples (like Granny Smith), 4 cups chicken or vegetable stock (you just want the liquid to cover the veggies), 1/2 teaspoon cumin, ½ teaspoon coriander and ½ teaspoon ginger.
Bring to a boil and then simmer until the mixture is very soft, about 15 minutes.
Allow it to cool slightly and either puree with an immersion blender in the pot or puree in batches in a standing blender. Season the soup — start with about ¾ teaspoon salt and taste, then add more if needed.
You can thin the soup with a little bit of water if needed or add some cream before serving.
Sue Riedl