Butternut Squash Soup
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Butternut Squash Soup is an easy soup recipe that blends sweet, savory and spicy ingredients to produce a smooth, warm respite from the cold autumn weather.
Ingredients:
- 1 butternut squash peeled and cut into cubes
- 3 green apples peeled and cut into cubes
- 1 leek, white part only, diced
- 2 cloves of garlic, diced
- 1 tablespoon of olive oil
- 6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water
- pine nuts
- cinnamon
- chili powder
- coriander
- salt
Heat 1 tablespoon of olive oil in a large pot and saute the leeks until slightly golden. Add the diced garlic. Continue to saute for another 2 minutes. Then add the butternut squash cubes and the apple cubes. Cook for about 5 minutes on high flame. Add the salt, coriander, chili powder and cinnamon, and cook for a few minutes. Then add the stock and simmer on low flame until the butternut squash cubes and the apple cubes are tender, about 40 minutes.
Once it has cooked, you can either use an immersion blender to make it smooth or transfer soup in batches to a blender or food processor and blend until smooth.
Return to the pot, reheat to serving temperature, and season with salt. You can garnish each portion with some of the pine nuts. I like to add ginger and some additional cinnamon when serving.
Source: Kosherinthekitch
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