Asbury's Butternut & Apple Soup

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Winter calls for comfort food.  This Butternut & Apple Soup from Asbury's Chef Gus is a perfect blend of easy, healthy and delicious.


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)
  1. 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.
  2. 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.
  3. 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.

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