Butternut Squash and Apple Soup

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CategoryTags, , DifficultyIntermediate

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.

Yields1 Serving
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

 1 tbsp unsalted butterI always use Kerrygold
 1 onionpeeled and diced
 butternut squash peeled, chopped and seeded
 4 red or golden applespeeled, cored and diced
 2 tsp Celtic sea salt
 1 ½ tsp ground cumin
 ½ tsp ground coriander
 ¼ tsp cayenne pepperadd more as desired
 ¼ tsp fresh cracked black pepper
 2 cups low sodium chicken or vegetable stock
 ¼ cup plain Greek yogurt
 Pinch of nutmeggarnish

1

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.

2

Reduce to a simmer, and cook until vegetables are very soft, about 30 Minutes. Add Greek yogurt.

3

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.

4

Serve hot, garnished with a dollop of Greek yogurt and a pinch of nutmeg.

Ingredients

 1 tbsp unsalted butterI always use Kerrygold
 1 onionpeeled and diced
 butternut squash peeled, chopped and seeded
 4 red or golden applespeeled, cored and diced
 2 tsp Celtic sea salt
 1 ½ tsp ground cumin
 ½ tsp ground coriander
 ¼ tsp cayenne pepperadd more as desired
 ¼ tsp fresh cracked black pepper
 2 cups low sodium chicken or vegetable stock
 ¼ cup plain Greek yogurt
 Pinch of nutmeggarnish

Directions

1

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.

2

Reduce to a simmer, and cook until vegetables are very soft, about 30 Minutes. Add Greek yogurt.

3

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.

4

Serve hot, garnished with a dollop of Greek yogurt and a pinch of nutmeg.

Butternut Squash and Apple Soup