This soup takes advantage of the best of the fall flavors … squash, apple and ginger. It also freezes well – make plenty and freeze some for the winter months to come!
Ingredients (Serves 6)
1 tablespoon butter
1 onion, medium dice
1 winter squash (about 2 pounds) peel, seed and rough chop – use any type on hand (butternut, acorn, kabocha, etc.)
1 tablespoon fresh ginger, minced
1-2 apples – peel, core and rough chop
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch of cayenne pepper, to taste
4 cups stock – veggie or chicken (you can also use 1/2 stock, 1/2 water)
Salt and Pepper, to taste
1. Melt butter in a soup pot, cook onion until it softens, add squash and cook for about 10 minutes while stirring occasionally.
2. Add apples, ginger, cumin, coriander and cayenne – saute for 5 minutes
3. Add the stock and bring to a boil, then reduce to a simmer for 30-40 minutes, or until vegetables are very soft.
4. Puree in batches in a food processor or blender until smooth, and return to pot.
5. Heat over low, taste and adjust seasoning with salt and pepper, thin with water if desired.
Serving Suggestion: Garnish with small dice apples and a dollop of sour cream.