Wednesday, October 9, 2013

Butternut Squash and Apple Soup

Hello, Fall is finally here, and cold days are upon us. A nice bowl of hot soup is always welcome after a long walk. I started cooking this creamy, fragrant soup years ago for Thanksgiving dinner, and since then, it has become a holiday tradition in my home.
Butternut Squash and Apple Soup

1 tablespoon unsalted butter
1 tablespoon canola oil
3 shallots, chopped
1 tablespoon fresh chopped ginger
1 teaspoon ground cardamom
½ teaspoon ground cumin
1 large butternut squash, peeled and cut into small chunks
3 large Granny Smith apples
6 cups homemade, canned chicken broth or vegetarian broth
Salt and black pepper
2 teaspoons lemon juice
Pinch of cayenne pepper
Heavy cream and minced chives for garnish
Heat oil and butter in a large heavy bottom pan. Add shallots, ginger, cardamom and cumin, and sauté for 2 to3 minutes, or until shallots are soft and translucent.
Add squash and apples, and sauté for another 2 to 3 minutes.
Add chicken broth, season with salt and pepper, bring to boil, reduce heat to low and simmer for 40 minutes, or until squash and apples are very soft.

Remove soup from heat, and set aside to cool a little bit, about 15 minutes.

In food processor or blender, puree soup in batches, until smooth. Return soup to the pot and reheat on medium-high heat. Add lemon juice and a pinch of cayenne pepper, and add salt and pepper to suit your taste.

Serve soup in warmed bowls, and garnish with cream and chives.
This recipe makes 8 to 10 servings.
This blog is inspired by a recipe found in a cookbook titled "Christmas" by Williams-Sonoma.

1 comment:

  1. Thanks for sharing this post ,,i am using this Food Processor from last few months i never face any kind of problem