Winter calls for comfort food. This Butternut & Apple Soup from Asbury's Chef Gus is a perfect blend of easy, healthy and delicious.
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Butternut & Apple Soup
- 1 Tbsp. unsalted butter
- 1 medium onion, diced
- 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
- 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
- 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 low-sodium chicken or vegetable stock
- 2 1/2 cups water (more if thinner consistency desired)
- 1 jalapeno chile, thinly sliced, for garnish (optional)
- sour cream, for garnish (optional)
- Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
- Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
- Puree in batches in a food processor or blender until smooth, and return to saucepan. (You can use a potato masher if you don't mind a coarser texture.) Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.