Smoky Butternet Squash and Apple Soup

recipe image

  • Serves
Creator Notes

This recipe used to be impressed by a fresh time out to an apple orchard ( and the wish to get inventive makes spend of for a bushel of apples! A few years in the past, I made a paella recipe that referred to as for a great deal of smoky Spanish paprika. It used to be my first proper encounter with the ingredient, and on the present time it’s turn out to be one of the most important staples in my pantry. There’s enough enough in this soup so that you would possibly perhaps well add a smoky depth and richness that wisely complements the earthy squash and candy apple flavors. —Sugar On My Tongue


  • 1

    medium butternut squash, peeled, seeded and prick into astronomical dice

  • 2

    medium purple apples (spy for candy/tart and crisp), peeled, cored and prick into astronomical dice

  • 1 teaspoon

    lemon juice

  • 1

    limited onion, diced

  • 1

    medium clove garlic, minced

  • teaspoons impolite salt

  • teaspoons ground cumin

  • ½

    teaspoon ground coriander

  • ½

    teaspoon smoky Spanish paprika

  • 2 cups

    hen or vegetable stock

  • cups water

  • Salt and pepper, to style

  • 1 sprig

    cilantro, now not obligatory for garnish

  • 4 tablespoons

    gentle bitter cream, now not obligatory for garnish

  1. Preheat oven to 425ºF.
  2. Toss diced squash with 1 Tbsp of olive oil and unfolded on foil-lined baking sheet. Evenly sprinkle pinch of impolite salt over squash. Cook for 30-40 minutes, till squash is fork soft and lightly caramelized.
  3. Whereas squash is cooking, toss diced apple with lemon juice, and situation apart.
  4. Warmth olive oil over medium-low heat and add onion. Sauté for 3-4 minutes, till translucent. Add garlic, salt and spices and sauté for 2-3 extra minutes, being cautious now not to burn garlic.
  5. Add apples, water and stock, raise to a boil, then lower heat and simmer till apples are fork soft, about 10 minutes.
  6. Puree roasted squash in batches with the apple mixture, in a food processor or blender, till soft, and return to saucepan. Season with further salt and pepper, to style. Warmth over low, thinning with extra water if main to uncover desired consistency, for five-7 minutes sooner than serving.
  7. To wait on, ladle into shallow bowls, and high every serving with 1 Tbsp of gentle bitter cream (now not obligatory) and a sprig of cilantro (now not obligatory). For some extra coloration and charm, sprinkle some further smoky paprika over the soup.

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