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Butter Nut Squash & Apple Soup Recipe

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shumaila from karachi
Ingredients
  1. 2 lbs (1 kg) butternut squash, peeled and diced
  2. 3 tablespoons unsalted butter
  3. 1 small onion, chopped
  4. ½ teaspoon fennel seeds
  5. 2 garlic cloves smashed
  6. 1 2-inch piece ginger, peeled and grated
  7. 1/4 teaspoon freshly grated nutmeg, plus more for garnish
  8. ¼ teaspoon turmeric
  9. ½ teaspoon cumin powder
  10. ½ teaspoon coriander powder
  11. 1 teaspoon garam masala powder
  12. Kosher salt and freshly ground pepper
  13. 2 cups vegetable broth or water
  14. 1 1/4 cups chunky apple sauce
  15. 1 green apple, diced
  16. 1 tablespoon apple cider vinegar
  17. 1 to 2 tablespoons chopped fresh cilantro
Method
  • Preheat the oven to 425 degrees F. Peel and dice butternut squash. Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion, fennel seeds and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, turmeric, cumin, coriander garam masala, and salt and pepper to taste and cook until toasted, 1 more minute.
  • Add the diced butternut squash, broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the squash is soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
  • Peel , core and dice the apple, heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the apples, stirring, until browned; remove from the heat and add the vinegar. Top with the cilantro. Fold the mixture into the soup and serve hot.
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