Smoky Butternet Squash And Apple Soup Recipe

Name: Smoky Butternet Squash And Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled, seeded and cut into large dice; 2 medium red apples (look for sweet/tart and crisp), peeled, cored and cut into large dice; 1 teaspoon lemon juice; 1 small onion, diced; 1 medium clove garlic, minced; 11/2 teaspoons coarse salt; 11/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon smoky Spanish paprika; 2 cups chicken or vegetable stock; 11/2 cups water; Salt and pepper, to taste; 1 sprig cilantro, optional for garnish; 4 tablespoons light sour cream, optional for garnish

Servings: persons

1 medium butternut squash, peeled, seeded and cut into large dice
2 medium red apples (look for sweet/tart and crisp), peeled, cored and cut into large dice
1 teaspoon lemon juice
1 small onion, diced
1 medium clove garlic, minced
11/2 teaspoons coarse salt
11/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoky Spanish paprika
2 cups chicken or vegetable stock
11/2 cups water
Salt and pepper, to taste
1 sprig cilantro, optional for garnish
4 tablespoons light sour cream, optional for garnish

1
Preheat oven to 425u00b0F.
2
Toss diced squash with 1 Tbsp of olive oil and spread out on foil-lined baking sheet. Lightly sprinkle pinch of coarse salt over squash. Cook for 30-40 minutes, until squash is fork tender and lightly caramelized.
3
While squash is cooking, toss diced apple with lemon juice, and set aside.
4
Heat olive oil over medium-low heat and add onion. Saute for 3-4 minutes, until translucent. Add garlic, salt and spices and saute for 2-3 more minutes, being careful not to burn garlic.
5
Add apples, water and stock, bring to a boil, then reduce heat and simmer until apples are fork tender, about 10 minutes.
6
Puree roasted squash in batches with the apple mixture, in a food processor or blender, until smooth, and return to saucepan. Season with additional salt and pepper, to taste. Heat over low, thinning with more water if necessary to get desired consistency, for 5-7 minutes before serving.
7
To serve, ladle into shallow bowls, and top each serving with 1 Tbsp of light sour cream (optional) and a sprig of cilantro (optional). For some extra color and flavor, sprinkle some additional smoky paprika over the soup.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium butternut squash, peeled, seeded and cut into large dice, 2 medium red apples (look for sweet/tart and crisp), peeled, cored and cut into large dice, 1 teaspoon lemon juice, 1 small onion, diced, and more.

Yes, Smoky Butternet Squash And Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Butternet Squash And Apple Soup

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