Butternut Squash Soup
This Butternut Squash Soup is packed with layers of flavour (including sweet potatoes and apples) and is a perfect addition to the menu during your family gatherings this harvest season.
Servings: 4 -6
Ingredients
- 600 g butternut squash about 1/2 a large squash, peeled and chopped
- 1 medium sweet potato peeled and chopped
- 1 Granny Smith apple peeled and chopped
- 1 small onion chopped
- 900 ml low-sodium vegetable broth
- 1 tbsp oil
- 2 cloves garlic chopped
- 125 ml half-and-half cream optional
- 1/2 tsp ground cinnamon
- pinch of nutmeg
- 1/2 teaspoon of salt more or less to taste
Instructions
- In a large saucepan over medium-high heat, sauté the onions and garlic in the oil for 3-4 minutes. Stir in the grated ginger and cook for another minute.
- Add in the chopped squash, sweet potatoes, apple and vegetable broth. Bring to a boil, then reduce the heat to simmer for about 30 minutes, or until the squash and sweet potato is tender. Remove from heat and stir in the cinnamon, nutmeg and salt.
- Pureé the soup using an immersion blender until smooth.
- Blend in the cream into the soup, if desired.
Notes
Try to make sure you chop your vegetables at roughly the same size, so that they cook evenly (e.g. 1 1/2" cubes).