I love this soup on a brisk fall evening! I've made it for many years. Depending on the size of the squash, you may need more seasonings. |
|
|
Ingredients
1 butternut squash 1 small onion, chopped 1/2 jalapeño pepper, chopped fine 2 cloves garlic, minced 4 Granny Smith apples, peeled and chopped 2 cups chicken stock (can substitute water or vegetable broth for a vegetarian version) 1/4 tsp nutmeg
1/4 tsp cinnamon 1 tsp cumin 1/3 cup cream 1 tbsp salt 1 tsp black pepper |
Steps
- Place whole butternut squash on cookie sheet. Bake in 375° oven for about 1 & 1/2 hours or until neck of squash is tender. When poked with a fork the fork should pierce the skin and the inside should feel soft. Alternatively, I like to cut mine in half, scoop out the seeds and stringy part and bake cut side down.
- Cool squash until you can safely handle it. Cut in half lengthwise. Scoop out squash, while discarding seeds and skin (or saving for your compost).
- Sauté chopped onion, jalapeño, and garlic in a little olive oil until just tender.
- In a stockpot or soup pot, put onion mixture, squash, apples, and chicken stock (or water). Cook on medium heat for 5 minutes, then reduce heat and cook for 10 additional minutes, stirring occasionally to prevent sticking.
- Remove pot from heat. Carefully blend contents with a stick blender or transfer batches to a blender to puree. Since the soup is very hot, you need to ALWAYS remove it from the heat when using a stick blender and only fill the pitcher 1/4 full for each batch when using a regular blender. The heat and steam will make the soup bubble and spray all over you, if it gets the chance. (Speaking from painful experience!) If you make a lot of creamy soups, just invest in a stick blender!
- Return soup in pot to heat. Add rest of ingredients. Simmer on medium-low heat for about 15 to 20 minutes. Stir frequently, as it may stick.
- Serve hot with a dash of cinnamon or chopped parsley to garnish.
