Smoky Butternet Squash and Apple Soup

Creator Notes

This recipe used to be impressed by a fresh time out to an apple orchard (http://bit.ly/ofejSs) 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

Substances

• 
  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
  

• 
  1½
  

  teaspoons impolite salt
  

• 
  1½
  

  teaspoons ground cumin
  

• 
  ½
  

  teaspoon ground coriander
  

• 
  ½
  

  teaspoon smoky Spanish paprika
  

• 
  2 cups
  
  hen or vegetable stock
  
• 
  1½
  

  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