Butternut Squash Soup

Recipe: https://www.marthastewart.com/1151982/apple-butternut-squash-soup

Pick a squash: Heavy for its size, should sound hollow when you tap on it

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 jalepeno chile, thinly sliced, for garnish (optional)

  • Sour cream, for garnish (optional)

Instructions

  1. First! Dice and core the squash, dice the onion

  2. Fry the onion in a pan with butter, about 4 mins

  3. Add squash and cook, stirring occasionally, until soft, about 10 mins

  4. Add apples, spices, and stock

  5. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

  6. Puree in batches in a food processor or blender until smooth. — I just use an immersion blender

Serve with sour cream and lemon juice!

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