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Recipe: Butternut squash soup with apples

Kate Haritos | February 2, 2018
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This soup is an absolutely wonderful one, prefect for a fall/winter weather and it’s been cooked on a regular rotation here. The butternut squash and apple combination is brilliant and the ingredients are those one can find in their kitchen pantry rather easily. I have been adjusting the recipe according to what I may or may not have in my pantry, so I have even used butternut squash from a can (yes!) or ground ginger instead of a fresh one and it has turned out equally perfect.

I also like to add a dollop of greek yogurt on top of the served soup, along with some freshly ground pepper. Try it out if you feel fancy, it certainly adds a nice spin to it 🙂

Enjoy!

  • Serves: 4-6
  • Prep time: 20 minutes
  • Cooking time: 30-40 minutes
  • Total time: 1 hour

INGREDIENTS

  • 3 tablespoons butter
  • 1 medium onion, peeled and chopped
  • 3 slices of fresh ginger
  • 1 medium butternut squash, peeled, seeded and chopped
  • 2-3 tart apples, peeled, seeded and chopped
  • 2 carrots, peeled and chopped
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 4 cups chicken stock
  • Salt and Pepper to taste

INSTRUCTIONS

  1. Melt the butter over medium heat in a large soup pot.
  2. Add the onion and ginger, cook and stir for several minutes until the onion has softened.
  3. Add the remaining ingredients and bring to a boil over high heat.
  4. Reduce the heat to low and simmer, covered, until the squash is fully cooked.
  5. Remove from the heat and allow to cool for about 10 minutes.
  6. Remove the herb sprigs and ginger slices.
  7. Puree the soup until completely smooth in the pot with a hand-held immersion blender (or in batches in a regular blender or food processor).
  8. Reheat the soup when ready to serve.

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