Spiced Butternut Squash and Apple Soup

Foodie Lit

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Butternut Squash is the star of this soup. While I have used Butternut Squash in other soups, here it is the main vegetable. What a delicious flavor from a most welcome combination of the butternut squash and spice mix. The apple adds a bit of tartness and flavor.

 

This a great soup to serve for guests or ladle out a warm bowl for family, with some crusty homemade bread. For parties, place in small cups for ease of serving. Soup freezes well so make ahead for holiday meals!  Recipe is below.

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Celeste Gabriel Is an artist, perhaps one of the best of her generation.  She Is also impoverished and a woman, marks against her In 15th century Italy. Eleanor Chance has written a beautiful historical novel about love and art, about class and gender and about risk and achievement.

 

We learn much about Venice and Florence, about art and about what it means to be determined against all odds. An inspiring story for any era.

Spiced Butternut Squash and Apple Soup

Spice Mix

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon cumin

1/4 teaspoon coriander

1/2 teaspoon turmeric

1 teaspoon salt

Several grinds of fresh black pepper

 

1 medium butternut squash, peeled, deseeded, and cubed. This will make about 4 cups.

1 medium yellow onion, chopped

1 large garlic clove, minced

1/2  teaspoon fresh ginger, minced

2 tablespoons olive oil

1 large carrot, peeled and cut into 1/2” slices

1 yellow or orange bell pepper, seeded, cored and sliced

6 cups stock

2 large Granny Smith Apples, cored and cubed

 

  1. Mix spices together and set aside.

  2. Roast cubed butternut squash in a 400 F oven until fork tender, about 30 minutes. Remove from oven and set aside.

  3. Sauté onion in olive oil until soft. Add carrot and bell pepper and stir with onions for 3 minutes. Add spice mix and stir to coat vegetables.

  4. Add stock. Bring to a boil and then lower to simmer. Simmer until carrots are fork tender. Add apples and and simmer until apples are soft. Add butternut squash. Stir.

  5. Let soup cool a bit. Purée until velvety smooth.

#Soups   #Vegan

 

Expandthetable suggestions

Buttternut Squash substitutes: Use sweet potato, acorn squash or pumpkin

Make it creamier: Add 1/2 cup cream, milk of choice, cow’s, almond, soy or cashew

Hearty Bone Broth: For a very hearty soup, try bone broth.

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