Butternut Squash-Apple Soup comes in as one of those elegant soups that are both nourishing and comforting. I could see this soup being served as an appetizer to begin a meal, an accompaniment to a sandwich or a light dish that stands alone all by itself.
The butternut squash-apple soup is really simple to make. Only a few ingredients are needed. Butternut squash, coconut milk, two apples of your choice ( I used Granny Smith apples), chicken broth, butter, coriander, fresh ginger, garlic, toasted pumpkin seeds and croutons for garnish.
In a saucepan start by sauteing the onions and garlic in butter. Using half of a partially baked butternut squash cubed and two peeled and cubed apples added to the saucepan. Cook the mixture over medium heat in the chicken broth along with the spices grated ginger, ground coriander, salt, and pepper. Cook the squash and apple mixture until tender.
Lower the temperature then add the blended coconut milk to the mixture. Use an immersion blender to puree the soup. If you don’t have a stick blender use a blender and mix the soup in batches with your blender.
It’s just that simple. You now have an elegant butternut squash-apple soup. Your family and friends will think you spent all day preparing. Garnish the soup with toasted pumpkin seeds and croutons and you’ll have a feast for sore eyes.
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- 3 cups partially baked diced butternut squash
- 2 medium peeled cubed apples
- 3 cups chicken broth
- ⅔ cups coconut milk
- 2 tablespoons grated fresh ginger
- ½ cup chopped onion
- 2 tablespoons butter
- 2 teaspoons coriander
- ½ teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons toasted pumpkins seeds
- ½ cup croutons
- Place the onions and butter in a 3-quart
saucepan . Cook over medium heat until onions are soft, then add grated ginger and chopped garlic. Stir the mixture frequently so the garlic does not burn. - Add the butternut squash and apples to the saucepan sweat the fruits for a few minutes.
- Stir in the coriander, salt, and pepper.
- Add the chicken broth and cook until the mixture is soft.
- Lower the temperature then add the blended coconut milk. Continue to stir.
- Remove the mixture from the heat, using an immersion blender puree the fruit mixture until smooth. If you have a blender, food processor or blender puree your mixture until smooth. Handle the mixture carefully so you don't burn yourself.
Toast your pumpkins with your favorite spices in the oven at 350 degrees for 4-5 minutes. Spray with a vegetable spray then coat with spices.
Croutons - cube day old bread coat with olive oil add and your favorite Italian spices. Bake at 350 degrees for 4-6 minutes.
