Food & Drink
by Aspect County

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

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1 medium butternut squash, peeled, seeded, and cubed

2 apples, peeled, cored, and chopped

1 onion, chopped

2 cloves of garlic, minced

4 cups vegetable or chicken broth

1 teaspoon fresh ginger, grated

12 teaspoon ground cinnamon

14 teaspoon ground nutmeg

• Salt and pepper to taste

2 tablespoons olive oil

14 cup heavy cream (optional)

• Chopped fresh parsley or chives for garnish

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3 – 4 minutes. Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.

Add the cubed butternut squash and chopped apples to the pot. Season with ground cinnamon, ground nutmeg, salt, and pepper. Cook for about 5 minutes, stirring occasionally.

Pour in the vegetable or chicken broth, making sure the squash and apples are covered. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 – 25 minutes, or until the squash and apples are tender.

Once the vegetables are soft, use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender to purée.

If desired, stir in the heavy cream to add richness to the soup. Adjust the seasoning with more salt and pepper if needed.

Return the soup to the stove and gently reheat it over low heat if necessary.

Serve the soup hot, garnished with chopped fresh parsley or chives. You can also drizzle a little bit of cream on top for extra presentation.

This Butternut Squash and Apple Soup is perfect for September when butternut squash and apples are in season. It’s a comforting and flavourful dish that captures the essence of the fall season. Enjoy it with some crusty bread or as an appetizer for a larger meal. 

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