Ingredients for Cindy's Butternut Squash Soup
- Butternut Squash
- 1 medium apple, peeled, cored, and diced
- 2 tablespoons jalapeno-infused olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Cumin
- Ras El Hanout Spice Mix
- Salt
- Pepper
- 1-2 jalapeno peppers, seeded and minced (adjust to taste)
- 4 cups chicken stock
- Heavy cream for garnish (optional)
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How to Make Cindy's Butternut Squash Soup
- Heat 2 tablespoons of jalapeno-infused olive oil in a large pot over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook, stirring frequently, until softened and lightly browned, about 5 minutes.
- Stir in 1 medium apple, peeled, cored, and diced, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Cook for 1 minute, then add 1 (2-pound) butternut squash, peeled, seeded, and cubed, 1-2 jalapeno peppers, seeded and minced (adjust to your spice preference), and 4 cups chicken stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the squash and apple are very tender.
- Carefully remove the soup from the heat and use an immersion blender to puree until completely smooth.
- Return the soup to low heat. Stir in 1/2 cup heavy cream and season to taste with salt and pepper.
- Cover and simmer for 10 minutes to allow the flavors to meld.
- Serve warm, garnished with a dollop of heavy cream or a sprinkle of fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
58g
Fat
41g
Carbs
16g
