Butternut Squash-Apple Soup
Phase 1 | Serves 5
Prep time: 40 minutes | Total time: 1 hour 10 minutes
Ingredients
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 teaspoons coarse sea salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups low-sodium chicken or vegetable broth
2 1/2 cups water, plus more if needed
1 jalapeño chile, thinly sliced, for garnish (optional)
Directions
- In a large saucepan over medium heat, cook the onion in 1 tablespoon of water, stirring, occasionally, until it begins to soften, about 4 minutes.
- Add the squash and cook, stirring occasionally, until soft, about 10 minutes. Add the next 8 ingredients (apples through broth) and just enough water to cover. Bring the soup to a boil.
- Reduce it to a simmer, cover, and cook until the vegetables are very soft, about 30 minutes.
- Purée the soup in batches in a blender or food processor until smooth, and return it to the saucepan.
- Heat the soup over low, thinning with more water if necessary. Serve with diced apples and jalapeño slices, if you like.
Phase 1 | Serves 5
Prep time: 40 minutes | Total time: 1 hour 10 minutes
Ingredients
1 medium onion, diced1 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 teaspoons coarse sea salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups low-sodium chicken or vegetable broth
2 1/2 cups water, plus more if needed
1 jalapeño chile, thinly sliced, for garnish (optional)
Directions
- In a large saucepan over medium heat, cook the onion in 1 tablespoon of water, stirring, occasionally, until it begins to soften, about 4 minutes.
- Add the squash and cook, stirring occasionally, until soft, about 10 minutes. Add the next 8 ingredients (apples through broth) and just enough water to cover. Bring the soup to a boil.
- Reduce it to a simmer, cover, and cook until the vegetables are very soft, about 30 minutes.
- Purée the soup in batches in a blender or food processor until smooth, and return it to the saucepan.
- Heat the soup over low, thinning with more water if necessary. Serve with diced apples and jalapeño slices, if you like.
