Butternut Squash and Apple Soup
The moment I smell Fall in the air - yes that's possible, I head to the grocery store and go straight to the butternut squash and grab a few to make my favorite Fall soup. This recipe goes great with a side salad topped with grilled chicken breast or by itself with a piece of crusty bread. Either way, it'll warm you right up and get you in the Fall spirit.
Melt butter in a large saucepan over medium heat. Add onion and cook until soften, about 4 minutes. Add squash and cook, stirring occasionally, until tender, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock and 2 ½ cups water (just enough to cover). Bring to a boil.
Reduce to a simmer, and cook until vegetables are very soft, about 30 Minutes. Add Greek yogurt.
Puree in batches in the bowl of a food processor or the jar of a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary.
Serve hot, garnished with a dollop of Greek yogurt and a pinch of nutmeg.
Ingredients
Directions
Melt butter in a large saucepan over medium heat. Add onion and cook until soften, about 4 minutes. Add squash and cook, stirring occasionally, until tender, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock and 2 ½ cups water (just enough to cover). Bring to a boil.
Reduce to a simmer, and cook until vegetables are very soft, about 30 Minutes. Add Greek yogurt.
Puree in batches in the bowl of a food processor or the jar of a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary.
Serve hot, garnished with a dollop of Greek yogurt and a pinch of nutmeg.
