So...yesterday....the weather was all springy and warm....and today..well....it kinda feels like Fall! So..I am bringing out my favorite fall soup today. It is sooooooo yummy and super healthy. I have to admit that my Super Tall Mr. Fix-It Husband and boys will not eat it...which means I get to eat the entire batch.
I first made this soup for a baby shower about 5 or so years ago when one of my very best life-long friends Sara had her son, Josh. And.....it was a hit. I found it on the Martha Stewart website. So...here is the super duper yummolicious recipe! I hope you enjoy it as much as I do.
Butternut Apple Soup
Ingredients
1 tablespoon unsalted butter
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
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
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
Directions
1.Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
2.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.
3.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
Hint: make sure that the ginger is completely cooked. If it is not well cooked..the soup will not taste as yummy.
(Picture from Martha Stewart Website)
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