Apple Butternut Squash Soup couldn’t be easier to make and can be served hot or chilled. Even before it is pureed the vibrant colors of Red Onion, Orange and Apple green are amazing to look at in the pot as is. The freshness of the ingredients and slight sweetness from the Squash to the tart Green Apple are balanced by Cinnamon. Warm on a winters day or chilled in the summer months either way a nutritious blend of vegetables and fruit loaded with nourishment.
Apple Butternut Squash Soup
1 Butternut Squash (peeled and cubed)
1 Red Onion
1 Garlic Clove
1 (1) inch Piece of Fresh Ginger
2 Granny Smith Apples (cored and chopped)
2 Tablespoons Olive Oil
1 teaspoon Cinnamon
1/2 teaspoon Garam Masala Spice* (see note)
3 Tablespoons Apple Cider Vinegar
4 Quarts Chicken or Vegetable Stock
1 Tablespoon Honey
2 Bay Leaves
Salt & Pepper
Peel and chop the Butternut Squash, Red Onion, Garlic and Ginger. Core and chop the Granny Smith Apple, (leaving the skin on) and Sauté them all in a heavy stock pot with the Olive Oil until the Red Onion is somewhat translucent. Add the Cinnamon and Garam Masala, stirring until well incorporated and the spices begin to bloom and cook for 3 minutes. Add the Apple Cider Vinegar and let the liquid reduce by half. Add the Stock, Honey, Bay Leaves and season to taste with Salt and Pepper. Allow the soup to simmer for and hour until the Butternut Squash is very tender. remove from heat and puree with a hand held submersion blender until all ingredients are smooth. Season as needed.