I don’t know about you guys, but this week has been a little nutty. Our little Luna got sick which meant me staying home from work for the week as she couldn’t go to daycare. I love the time we’ve had together this week, I definitely miss it from when I was on maternity leave; but I also have a little cabin fever. I need to get out of the house.
But, being in side for countless hours on end means I was able to work on a new recipe for you all using some of my favourite fall ingredients – apples and butternut squash.
I’m a big fan of soup this time of year; it’s nice to come home and warm up with a big bowl.
Plus, I find soup to be pretty simple and often quick and easy too. Once you start making soups and you get the hang of it, you can start experimenting with flavours and textures and making soup can be pretty fun…for me anyways, haha.
This is a great weekday recipe as it can be made from start to finish in about an hour.
- 2 tbsp. extra virgin olive oil
- 4 garlic cloves, sliced
- 1 inch piece of fresh ginger, diced
- 2 lb. butternut squash, peeled, seeded and cubed
- 4 apples, peeled, cored and cubed
- 1 small yellow onion, diced (about 1/2 cup)
- 1L vegetable broth* (you can use homemade or store-bought, and chicken stock works fine as well)
- 1 tsp. cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp white pepper
- Salt to taste
- Arugula leaves
- Feta cheese
- Pomegranate seeds
- Candied nuts and seeds
- Heat EVOO in a large pot over medium heat. Add onion cook, stirring occasionally, until it begins to soften, about 4-5 minutes. Then add garlic and ginger and cook for another 2-3 min.
- Next add the squash, and cook, stirring occasionally, for 12 minutes. Then add the apples, spices (cumin, coriander, turmeric, cinnamon and white pepper) and vegetable broth. Bring to a boil, then give it a good stir and reduce to a simmer. Simmer until squash is soft, and pierces easily with a fork (about 30 minutes).
- If you have a Vitamix or other blender/food processor puree in batches until smooth, then return to pot and let simmer for 15 minutes. You can also use an immersion blenderand blend right in the pot.
- Season with salt to taste and ladle into serving bowls and enjoy.
A very simple recipe, all made in one pot – this is a great soup for anyone at any skill level. You can make ahead and keep in the refrigerator for 3 or 4 days and this soup freezes really well too. Plus it tastes even better for lunch the next day.
If you’re looking to garnish it, but you don’t have my suggestions on hand – you can use so many other ingredients – diced apples, pumpkin seeds, a swirl of coconut milk or greek yogurt/sour cream (if you’re not vegan), kale chips, dried cranberries and even some fresh orange zest would all be wonderful.
Till the next recipe,