Butternut Squash and Apple Soup

butternut-squash-apple-soup

I have a butternut squash and apple soup for Meatless Monday today. A hearty soup, using autumnal produce and spiced with earthy cumin and just a hint of a chilli kick to warm you up. There is only a little bit of apple in the soup, so you can’t really taste it very strongly, but it does give a little bit of a sweetness that works well with the squash and contrasts the heat of the chilli. I used a golden delicious apple, as that’s what we had on hand, but I think a slightly tart green apple like Granny Smith would be great.  I added milk to add just a little bit of creaminess (because creamy soups are always a winner) but you can omit it or use coconut milk for a vegan version.  

butternut-squash-apple-soup
I topped the soup with some greek yoghurt (tangy creaminess, yum) coriander for freshness and a little bit of extra sliced chilli, which is more for the fragrance rather than the heat. I also topped the soup with some roasted seeds from the butternut squash. I didn’t have pumpkin seeds on hand, so I scooped out the seeds from the butternut squash, placed it on a baking tray, drizzled some olive oil and salt and then roasted it in the oven on a low heat for about 20 minutes. And hoomgee, they were so crunchy and delicious. I ate the rest of the seeds I didn’t use on the soup  by myself as a snack, and as they’re good for you, no guilt! It’s a great way to use up all of your vegetables and not waste anything. 

butternut-squash-apple-soup

As I wanted to make the sop quickly, I just diced it up and dumped it in the pot with some red onions that I sweated down for a bit of sweetness. To take it to the next level, I’d recommend roasting the squash before hand, but you are of course more than welcome to take the quick and easy route like me. The only thing I dislike about squash and pumpkin is peeling them, it is, like, so annoying and fiddly. Or maybe that is because I have poor fine motor skills?? If you have any tips for dealing with these pernickety vegetables, then drop me a comment below!

 

Butternut Squash and Apple Soup
Serves 4
An autumnal soup using squash and apple and spiced with cumin and chilli.
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Prep Time
10 min
Cook Time
50 min
Prep Time
10 min
Cook Time
50 min
Ingredients
  1. 2 tbs oil
  2. 1 red onion sliced
  3. 1 bay leaf
  4. 1 tsp cumin
  5. 1 tsp tomato paste
  6. 1/2 tsp chilli powder (optional)
  7. 1 vegetable stock cube
  8. Half of a butternut squash, peeled, deseeded and diced
  9. Half of a green apple, peeled and diced
  10. 5-6 mugs of water
  11. 1/2 cup milk
  12. 1/4 tsp black pepper
  13. Salt to taste
Instructions
  1. In a large pot, add oil and allow to heat up on a low to medium heat, before adding in red onions. Add 1/2 tsp salt to help onions soften. Allow the onions to sweat and slightly caramelise for about 2-3 minutes.
  2. Stir in bay leaf, cumin, chilli powder and tomato paste and leave to cook of for 2-3 minutes and then add in butternut squash. Cover and allow the squash to cook on a low to medium heat so that it softens down, which should take about 10 minutes.
  3. After about 10 minutes, remove cover and add in diced apples. Cover pot again and leave squash and apple to soften. Stir every now and then to stop if from catching and add a few tablespoons of water if necessary. Leave for another 5-10 minutes.
  4. Open cover, and crumble in stock cube. Then add about 5-6 mugs of water, so the pot is almost to the brim with water. Cover and allow to simmer for about 30-45 minutes.
  5. After 30-45 minutes, the squash and apple should be softened down. Use a hand blender or similar gadget to liquidise the soup. Return the soup the heat and add in milk. If soup is a bit too thick, add more milk or water, to your preference. Season with salt and pepper and serve with crusty bread.
The Red Lychee http://www.theredlychee.com/

pinterest-butternut-squash-apple-soup

Butternut Squash and Apple Soup
Serves 4
A warming autumnal soup with butternut squash and apple, spiced with cumin and chilli for a spicy kick.
Write a review
Print
Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 2 tbs oil
  2. 1 red onion sliced
  3. 1 bay leaf
  4. 1 tsp cumin
  5. 1 tsp tomato paste
  6. 1/2 tsp chilli powder (optional)
  7. 1 vegetable stock cube
  8. Half of a butternut squash, peeled, deseeded and diced
  9. Half of a green apple, peeled and diced
  10. 5-6 mugs of water
  11. 1/2 cup milk
  12. 1/4 tsp black pepper
  13. Salt to taste
Instructions
  1. In a large pot, add oil and allow to heat up on a low to medium heat, before adding in red onions. Add 1/2 tsp salt to help onions soften. Allow the onions to sweat and slightly caramelise for about 2-3 minutes.
  2. Stir in bay leaf, cumin, chilli powder and tomato paste and leave to cook of for 2-3 minutes and then add in butternut squash. Cover and allow the squash to cook on a low to medium heat so that it softens down, which should take about 10 minutes.
  3. After about 10 minutes, remove cover and add in diced apples. Cover pot again and leave squash and apple to soften. Stir every now and then to stop if from catching and add a few tablespoons of water if necessary. Leave for another 5-10 minutes.
  4. Open cover, and crumble in stock cube. Then add about 5-6 mugs of water, so the pot is almost to the brim with water. Cover and allow to simmer for about 30-45 minutes.
  5. After 30-45 minutes, the squash and apple should be softened down. Use a hand blender or similar gadget to liquidise the soup. Return the soup the heat and add in milk. If soup is a bit too thick, add more milk or water, to your preference. Season with salt and pepper and serve with crusty bread.
The Red Lychee http://www.theredlychee.com/

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6 thoughts on “Butternut Squash and Apple Soup

  1. Mmmm, I’m definitely a butternut squash soup fan but would never have thought to add apple! It all sounds incredibly comforting and autumnesque 🙂

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