Ingredients for Apple And Squash Soup
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium Sweet Onion, chopped
- 2 Garlic Cloves, minced
- 1 teaspoon Curry Powder
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Cayenne Pepper (or more, to taste)
- 1.5 lbs Butternut Squash, peeled, seeded, and cubed
- 4 cups Chicken Broth
- 1 cup Water
- 2 medium Tart Apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
- 1 teaspoon Salt
- White Pepper
- 1/2 cup Light Cream
- 1/2 teaspoon Black Pepper
- 1/2 cup Coconut Cream (for a vegan option)
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How to Make Apple And Squash Soup
- Heat 1 tablespoon of olive or vegetable oil in a large pot over medium heat.
- Add 1 medium onion, chopped, and sauté until golden brown (about 5 minutes).
- Add 2 cloves garlic, minced, 1 teaspoon curry powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (or more, to taste).
- Cook, stirring constantly, for 30 seconds.
- Add 1.5 lbs butternut squash, peeled, seeded, and cubed, 4 cups chicken broth, 1 cup water, 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and chopped, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the squash is tender.
- Remove from heat and stir in 1/2 cup light cream or coconut cream (for a vegan option).
- Carefully puree the soup in a blender or food processor in batches. Return the soup to the pot and heat through.
- Serve hot and garnish as desired (e.g., with a dollop of cream, chopped apples, or toasted pumpkin seeds).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
54g
Fat
18g
Carbs
12g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Soups Stews Fruit Vegetables Dinner Party Fall Holiday Event Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Apples Squash Presentation Served Hot
