Butternut Squash Soup
(A recipe my aunt gave me which she said was originally a Martha Stewart Recipe…although I can’t find it on her website)
- 1-2 T olive oil
- 1 white onion (diced; keep in size uniformity and size isn’t a huge deal here because you’ll puree everything eventually)
- 1 decently sized butternut squash (peeled, deseeded and diced)
- 4 apples (I like to use Gala or Fiji; peel, core and dice)
- 2 tsp salt
- 1 1/2 tsp cumin powder
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp (I use a little more) cayenne pepper
- 1/4 tsp black pepper
- 2 Cups vegetable stock (you can use whatever stock you want to, I just prefer veg)
In a large stock pot heat the oil over medium heat and add the chopped onion, cook for a few minutes until onions become translucent. Add your butternut squash and cook until things soften up, about 10 minutes, be sure to stir occasionally so nothing burns. Now add all your spices and the diced apple, then pour the vegetable stock on top. Add as much water as necessary to cover the squash, onions and apples, give and quick stir, bring up to a boil, then reduce and let simmer for at least 30 minutes.
Once the 30 minutes are up puree with an emursion blender or, if one isn’t available, puree batch by batch in a normal blender. I sometimes like to add some plain almond milk for some creamy texture…also great when topped with cashews….enjoy!