Fall Apple-Butternut Squash Soup

Ingredients

3 tablespoons unsalted butter
1 medium onion, diced
2 pounds butternut squash; peeled, seeded and diced (1" squares)
4 golden delicious (or green apples); diced
2 teaspoons coarse salt
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 cup water

Preparation

1
Melt 1 tblsp butter in a large saucepan over medium heat. Add onion. Cook onion, stirring occasionally until butter is melted. Cook onion until it begins to soften (a couple of minutes). Add in squash and 1 tblsp. butter and cook, for about 10 minutes. Stir squash occasionally.
2
Add apples, salt, coriander, ginger, cayenne pepper, and chicken broth to the squash mixture. Bring to a boil. Lower temperature to Low and simmer until vegetables become soft (about 30 minutes).
3
Once vegetables are soft, pour mixture into a food processor. Process until mixture becomes a smooth texture, and return to saucepan (you may need to do this using two saucepans if you are making a large quantity of soup or have a small blender/food processor).
4
Top with sour cream (if you choose), and enjoy!!!

 



Yield:

6

Added:

October 1, 2010

Creator:

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