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Categories:
butternut squash red apples lemon juice onion clove garlic coarse salt ground cumin ground coriander smoky Spanish paprika chicken water salt cilantro light sour cream
Viewed: 10 - Published at: 4 months agoIngredients
- 1 medium butternut squash, peeled, seeded and cut into large dice
- 2 medium red apples (look for sweet/tart and crisp), peeled, cored and cut into large dice
- 1 teaspoon lemon juice
- 1 small onion, diced
- 1 medium clove garlic, minced
- 11/2 teaspoons coarse salt
- 11/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoky Spanish paprika
- 2 cups chicken or vegetable stock
- 11/2 cups water
- Salt and pepper, to taste
- 1 sprig cilantro, optional for garnish
- 4 tablespoons light sour cream, optional for garnish
Method
- Preheat oven to 425°F.
- Toss diced squash with 1 Tbsp of olive oil and spread out on foil-lined baking sheet. Lightly sprinkle pinch of coarse salt over squash. Cook for 30-40 minutes, until squash is fork tender and lightly caramelized.
- While squash is cooking, toss diced apple with lemon juice, and set aside.
- Heat olive oil over medium-low heat and add onion. Saute for 3-4 minutes, until translucent. Add garlic, salt and spices and saute for 2-3 more minutes, being careful not to burn garlic.
- Add apples, water and stock, bring to a boil, then reduce heat and simmer until apples are fork tender, about 10 minutes.
- Puree roasted squash in batches with the apple mixture, in a food processor or blender, until smooth, and return to saucepan. Season with additional salt and pepper, to taste. Heat over low, thinning with more water if necessary to get desired consistency, for 5-7 minutes before serving.
- To serve, ladle into shallow bowls, and top each serving with 1 Tbsp of light sour cream (optional) and a sprig of cilantro (optional). For some extra color and flavor, sprinkle some additional smoky paprika over the soup.
