For me, the only downside to spring is the end of soup season. So, I have a few more recipes to get out of my system before I pack them up until the fall.
The little bit of jalapeno that’s sautéed with the onion adds a surprising and delicious heat to every bite, balancing the sweet squash and apples. I also added a dash of bourbon to my bowl…
Butternut Squash and Apple Soup
(adapted from Martha
1 tablespoon olive oil
1 medium onion, diced
1/2 jalapeno chile, diced
2 lbs butternut squash cubes
4 red and/or apples, peeled, cored, and chopped (plus one for garnishing)
1 1/2 teaspoons cumin
1/2 teaspoon ground coriander
4 cups chicken or vegetable stock
Salt and pepper
1/2 jalapeno chile, thinly sliced
Sour cream, thinned with milk or water
Apple, finely diced
1) Heat a large saucepan over medium heat. Add olive oil, when hot sauté onion for about 3 minutes and add jalapeno for 1 minute.
2) Add squash cubes, and sauté until soft, about 10 minutes.
3) Add apples, cumin, coriander, 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. Season with salt and pepper to taste.
4) Puree with an immersion blender until smooth, and then return the pot to the stove and bring back to a simmer.
5) Garnish with diced apples, jalapeno slices, and sour cream as desired. Serve with a fresh green salad, extra slices of apple, and a fresh roll.
This butternut squash and apple soup was surprisingly filling, especially with some hearty bread. It would make a great appetizer course for a winter dinner party!