Spiced Butternut Squash And Apple Soup
Hopefully you’ve been enjoying these great fall recipes. When the nights (and days) get colder, there’s nothing better than soup. This isn’t your basic Chicken Noodle. I love finding recipes like this that use those great fall fruits and vegetables.
2 large butternut squash
2 sweet ripe apples
3 Tbsp butter
1 Tbsp basil
2 tsp ground coriander
1/2 tsp onion powder
1 Tbsp Turkish or Spanish saffron (safflower blossoms)
1/4 tsp allspice
pinch ground cloves
1 1/2 tsp salt
1 tsp ground black pepper
Wash the whole squash, then cut it in half, then into chunks, removing any seeds or string; bring a big pot of water to a boil, drop in the squash and let cook for 10 to 15 minutes or until fork tender.
Meanwhile, peel the apples, core, chop, and put in a glass bowl (without water) and microwave for 3 to 5 minutes or until you can mash them with a fork. You can also just put the chopped up apple in a small saucepan over low heat and cook until soft, just watching it so it doesn’t burn to the bottom.
Remove the squash from the cooking water, let cool slightly, and scrape the edible portions from the outer rind, putting the good part in a bowl. Save the cooking water in the pot.
Put the squash in your food processor and blend until smooth; then add smashed apples and process until both are pureed and smooth.
Put the squash-applesauce puree into another soup pot and add enough of the reserved cooking water to make a thick soup. You can always add a bit more as you cook the soup to thin it out more.
Add the seasonings to the soup, stirring to combine.
Turn burner on to low under your soup pot, slightly tip a lip on the pot, and simmer slowly for about 5 to 10 minutes, just so the flavors combine. Add more of the cooking liquid from the other pot if desired.
Will serve 4 to 6.