Squash and Apple Soup
You can garnish this autumnal squash and apple pureed soup with very thin, unpeeled apple slices or with sliced green onion.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 tbsp olive oil
- 1 small onion halved and thinly sliced
- 3 garlic cloves crushed
- 1 tbsp fresh ginger minced
- 1 pickled jalapeño pepper seeded, deveined, and finely chopped (wear gloves when handling; they burn)
- 1 1/2 lb butternut squash peeled, seeded, and thinly sliced
- 2 tsp sugar
- 1 lb MacIntosh apples cored, peeled, and thinly sliced
- 1 lb Granny Smith apples cored, peeled, and thinly sliced
- 1 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp dried thyme
- 1 1/2 cups chicken or vegetable stock
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat oil in a Dutch oven over medium heat. Add onion, garlic, ginger and jalapeño and sauté 5 minutes or until onion is softened. Add squash, sprinkle with sugar, and sauté 5 minutes or until crisp-tender.
- Add apples, chili powder, salt and thyme and stir to coat. Add stock and 1 1/2 cups water and bring to boil. Reduce heat and simmer, partially covered, 30 minutes or until squash is tender.
- Working in batches, transfer to a blender or food processor, cover, and puree until smooth. Return squash and apple soup to pan and cook until heated through.
