Butternut Squash & Apple Soup
Here’s a simple and delicious recipe for Butternut Squash and Apple Soup:
Ingredients:
1 medium butternut squash (peeled, seeded, and cubed)
2 medium apples (peeled, cored, and chopped; use a tart variety like Granny Smith)
1 medium onion (chopped)
2 cloves garlic (minced)
4 cups vegetable broth (or chicken broth)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup coconut milk or heavy cream (optional for creaminess)
Fresh herbs (like thyme or sage) for garnish (optional)
Instructions:
Prepare the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for 5-7 minutes until softened and fragrant.
Add the squash and apples: Add the butternut squash and apples to the pot. Stir to combine.
Season: Sprinkle in the ground ginger, cinnamon, and nutmeg. Season with salt and pepper to taste. Stir everything together.
Simmer: Pour in the vegetable broth, making sure the squash and apples are covered. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the squash and apples are tender.
Blend: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the mixture in batches to a blender and blend until smooth.
Finish: Stir in the coconut milk or heavy cream for added richness, and adjust the seasoning with more salt, pepper, or spices if needed.
Serve: Ladle the soup into bowls, garnish with fresh herbs (optional), and enjoy!
This soup is perfect for a cozy meal and can be stored in the refrigerator for up to 4-5 days or frozen for later use.