- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 147.2
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 409.2 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 6.5 g
- Protein: 2.5 g
Apple-Butternut Squash Soup (Martha Stewart Recipe)Submitted by: PUMPKIN025
IntroductionDelicious!! Squash, apples, seasonings, and you have yourself a delicious meal! Delicious!! Squash, apples, seasonings, and you have yourself a delicious meal!
Martha Stewart Recipe!
1 tablespoon unsalted butter - used olive oil
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 - I used one tsp
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander - didn't have it, left it out
1/2 teaspoon ground ginger - used 1/4 tsp
1/4 teaspoon cayenne pepper - used 1/8 tsp, still turned out spicy but not too much so
1/4 teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)
- I added 3 garlic cloves!
The soup can be made ahead of time and refrigerated up to 3 days or frozen up to a month; let cool completely before storing in an airtight container. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).
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Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.
Serving Size: serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PUMPKIN025.