Butternut Squash and Apple Soup
- 1 TBSP of butter
- 1 TBSP of olive oil
- 1 butternut squash (about 2lbs) peeled, seeded and cubed
- 1 medium onion, diced
- 3.5 sweet, ripe honeycrisp apples peeled, cored and chopped. Save the ½ apple to finely dice and toss with lemon juice for garnish
- 2 tsp coarse salt
- 1 ½ tsp Cumin
- ½ tsp Cinnamon
- ½ tsp Coriander
- ½ tsp ginger
- ¼ tsp cayenne pepper
- ¼ tsp ground pepper
- 2 cups homemade or store bought chicken stock
- 2 ½ cups of water
- ¼ cup of good apple cider
- ½ jalapeno – finely chopped for garnish
- Sauté the onion in a large Dutch oven in butter and olive oil until soft about 4 minutes. Add squash and cook, stirring occasionally until soft about 10 minutes.
- Add apples and cinnamon, stir. Add the rest of the spices, stock and water. Bring to a boil. Reduce to simmer and cook until vegetables are very soft about 30 minutes.
- Add apple cider and cook 5 minutes more.
- Puree in batches in a food processor or blender until smooth. Return to saucepan. Heat over low heat, thinning with more water if necessary. Ladle into shallow bowls and garnish with diced apples and jalapenos.
Can be made ahead of time and stored up to 3 days. Will freeze for up to one month
This is a great seasonal soup with the butternut squash and apples. Remember eat local and in season whenever possible! Your apples should always be organic (high on the dirty dozen list).
Hope you have a safe and Happy Halloween!