Ingredients with Measurements:
- 1 butternut squash, peeled and cubed
- 2 apples, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, and sauté until onion is translucent.
3. Add cubed butternut squash and chopped apples to the pot, and stir to combine.
4. Pour in vegetable broth, and bring to a boil.
5. Reduce heat to low, and let the soup simmer for 20-25 minutes, or until the squash and apples are soft.
6. Remove the pot from heat, and let the soup cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot, and stir in ground cinnamon, nutmeg, ginger, salt, and pepper.
9. Heat the soup over low heat until warmed through.
10. Serve hot, garnished with chopped apples or croutons.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 25g
Protein: 2g
Sodium: 600mg
Substitutions for ingredients:
- Butternut squash can be substituted with pumpkin or acorn squash.
- Apples can be substituted with pears or carrots.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add a dollop of sour cream or yogurt on top of the soup for added creaminess.
- Top the soup with crumbled bacon or chopped nuts for added texture.
- Add a splash of apple cider vinegar for a tangy twist.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- To save time, use pre-cut butternut squash and pre-chopped apples.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls, and garnish with chopped apples or croutons.
Garnishes:
Chopped apples, croutons, sour cream, yogurt, bacon, nuts.
Pairings:
Crusty bread, grilled cheese sandwich, salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, rice.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the soup until the squash and apples are soft and fully cooked.
Food history:
Squash and apple soup is a popular fall and winter soup that originated in North America.
Flavor profiles:
Sweet, savory, slightly spicy, creamy.
Serving suggestions:
Serve the soup as a starter or main dish.
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