You start the soup off by sautéing the onion, then adding the carrot, and celery. Then you'll toss in the apple, butternut squash, and all the spices. It's a beautiful combo of colors, right!?
Back to the soup . . .
Inspired by The Bridges Butternut Squash Soup
6 cups butternut squash - peeled and cubed
1/2 green apple - peeled and cubed
1/2 white onion - chopped
1/4 cup celery - chopped
2 medium carrots - peeled and chopped
1 clove garlic - minced
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground clove
1/2 tsp ground nutmeg
1/2 tsp ground sage
Salt & pepper to taste
1 quart water
2 cups vegetable broth
2 tbsp extra virgin olive oil
Sliced Asian pear
Sprinkle of cinnamon
Serves 5 as an appetizer.
Tip: Chop carrots, celery, and onions the same size so they cook around the same time.
Same applies for the squash and apples!
- Heat olive oil in stock pot and add onion. Sauté until translucent, then and add carrots and celery and sauté until slightly softened, about 3 minutes.
- Add squash, apples, garlic, and all the spices. Cook for about 3 minutes. <Don't be afraid to be generous with the salt as it really brings out the flavors - I used about 2 tbsp of salt by the time I finished cooking the soup!>
- Add water and broth and bring to a boil. Once you reach a boil, lower heat to a simmer for about 30 minutes.
- After 30 minutes, try your squash to make sure it is softened and seasoned correctly.
- Remove from stove and bring stockpot to blender (or use a hand-blender). Leave liquid in pot for now, and using a slotted spoon, take all your veggies out from the pot and into the blender. Blend these together first.
- Now add the liquid from the stockpot, depending on the consistency you would like.
- Taste to make sure it's seasoned properly.
- Pour into a bowl. Garnish with thin slices of Asian pear, a tbsp of toasted pecans, and a sprinkle of cinnamon.