Apple-Butternut Squash Soup (Martha Stewart Recipe)
- 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
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).
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.