Butternut Squash & Apple Soup
This is one of my favorite soups to make in the fall. The combination of apple and butternut squash make it just sweet enough to convince Talya to eat it. I leave her bowl plain and gussy up ours with toasted cumin seeds, herbed goat cheese, and pepita seeds. This soup also freezes beautifully. I usually make a double batch and stick half in the freezer. That way, on a busy day, I’ve already got dinner made.
Butternut Squash & Apple Soup
Serves 8
2 pounds butternut squash, peeled and cubed
1 small yellow onion, diced
1 large apple (such as Fuji), diced
¼ cup olive oil
1 teaspoon salt
½ teaspoon curry powder
Scant ½ teaspoon cinnamon
½ teaspoon freshly ground black pepper
1 teaspoon orange zest
4 cups (32 ounces) chicken broth
½ cup orange juice
2 ounces soft goat cheese, to garnish
¼ cup toasted pepita seeds, to garnish
1 teaspoon toasted cumin seeds, to garnish
In a large pot, heat the oil over medium heat. Add the onion, salt, curry powder, cinnamon and pepper. Sauté for about 5 minutes, or until the onions are translucent. Add the butternut squash and apple, stirring to coat. Add the orange zest and chicken broth and cook for about 25 minutes, or until the squash is fork tender. Allow to cool slightly. Add the orange juice and puree the soup until it’s totally smooth.
To serve, garnish with crumbles of goat cheese, a sprinkling of toasted pepita and cumin seeds, freshly ground pepper and olive oil.
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