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Jenny’s Apple & Butternut Squash Soup

Or:

This is what you’re making for dinner tomorrow

I hadn’t planned to participate in this 2nd annual Fall Festival Recipe Exchange, but when I saw Amy’s post today I knew that I should post and what recipe to post.

I discovered this recipe at the Juniper Moon Farm blog a couple weeks ago, and within a week, I’d tried it out. It just seemed so fall-ish, warm and comfortable! and I’ve wanted to try my hand at a squash soup for years now but hadn’t done so.

Susie posted the recipe for Jenny’s Apple & Butternut Squash Soup (edited here for brevity and efficiency; if you want to read the entertaining version of the recipe, click the link):

Action shot of Paul using the immersion blender on our first (of many, I'm sure!) batch of this soup. Lame-o cameraphone capture.

Apple & Butternut Squash Soup

1 Tbsp unsalted butter
1 onion, diced
1 butternut squash (about 2 pounds), peeled, seeded and chopped
4 red or golden apples, peeled, cored and diced — I used gala
2 tsp coarse salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
2 cups homemade or low-sodium canned chicken stock, skimmed of fat

Melt the butter in a large saucepan over medium heat. 
Add onion and cook until it begins to soften, about 4 minutes.

Add squash and cook, stirring occasionally until it softens, about 10 minutes.

Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, chicken stock and 2 1/2 cups water (just enough to cover). Bring to a boil.

Reduce to a simmer and cook until veggies are very soft, about 30 minutes.

Puree until smooth with an immersion blender (or in batches in the bowl of a food processor or the jar of a blender and return to saucepan) over low heat. Thin with additional water if necessary. — I didn’t.

Serve hot and garnish with sour cream. Just drop a little dollop on top, or make a little cone out of paper, and use it like icing to make a cute little design on the top.

This soup refrigerates well, freezes OK (when it’s thawed it’s a little watery and loses a bit of flavor).

Serves 6.
 Per Serving: 143 calories; 3g fat; 6mg cholesterol; 27g carbohydrate; 865mg sodium; 2g protein; 4g fiber.
 2 Weight Watchers points per serving.

This recipe wasn’t created by Jenny (not linked in Susie’s post), but it’s not attributed. There are many similar recipes online, but I’m guessing this started as the Martha Stewart one. I’m planning to make this recipe again next week, but I’ll more carefully regulate (and maybe cut) the quantity of cayenne; it was a touch on the spicy side for us. Still, oh-so-yummy. Enjoy!

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