Recipe for Butter Nut Squash & Apple Soup
Ingredients
- 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
Cooking Directions
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.
Butter Nut Squash & Apple Soup Photos
by Pak101.com (few years ago!) / 875 views