• 1 kg butternut squash, peeled and diced
• 3 tablespoons unsalted butter
• 1 small onion, chopped
• ½ teaspoon fennel seeds
• 2 garlic cloves smashed
• 1 2-inch piece ginger, peeled and grated
• 1/4 teaspoon freshly grated nutmeg, plus more for garnish
• ¼ teaspoon turmeric
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• 1 teaspoon garam masala powder
• Kosher salt and freshly ground pepper
• 2 cups vegetable broth or water
• 1 1/4 cups chunky apple sauce
• 1 green apple, diced
• 1 tablespoon apple cider vinegar
• 1 to 2 tablespoons chopped fresh Coriander

Preheat the oven to 425 degrees F.

Peel and dice butternut squash.

Melt 2 tablespoons of butter in a large pot over medium heat.

Add the onion, fennel seeds and garlic and cook until soft, about 5 minutes.

Stir in the ginger, nutmeg, turmeric, cumin, coriander garam masala, and salt and pepper to taste and cook until toasted, 1 more minute.

Add the diced butternut squash, broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat.

Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the squash is soft, about 20 minutes.

Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.

Peel , core and dice the apple, heat the remaining 1 tablespoon butter in a skillet over medium heat.

Add the apples, stirring, until browned; remove from the heat and add the vinegar. Top with the cilantro.

Fold the mixture into the soup and serve hot.

by Pak101.com (few years ago!) / 870 views