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Butternut Squash Apple Soup
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Ingredients
1 tbsp unsalted butter
1 med onion, finely diced
1 (~2 lb) butternut squash, peeled, seeded, cubed
4 red or golden apples, peeled cored, chopped
2 tsp coarse salt
1 1/2 tsp cumin
1 1/2 tsp coriander
1 1/2 tsp ginger
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 cups chicken or vegetable stock
2 1/2 cups water, plus more if needed
Directions
- Melt butter in large saucepan over med heat
- Add onion, stirring occasionally, until soft
- Add squash, cook until soft (about 10 minutes)
- Add apples, spices, stock, water (just enough to cover)
- Bring to boil
- Reduce to simmer, cook until very soft
- Puree in batches in food processor or blender, or use immersion blender,
until smooth.
- Heat over low until serving
