Butternut Squash and Apple Soup

Name: Butternut Squash and Apple Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 375 grams peeled and roughly diced apples; 0 teaspoons freshly ground black pepper; 1 Tbsp black peppercorns; 840 grams peeled and roughly diced butternut squash; 8 servings Peanut or canola oil; 1 teaspoons cayenne pepper; 822 grams 1/2 cups chicken stock or 2 low-sodium chicken broth mixed with 3 cups water; 28 grams 1/4 cup pure California chili powder (about; 120 grams confectioners sugar, sifted; 1 Tbsp coriander seeds; 23 grams fennel seeds; 1 Tbsp minced garlic; 1 teaspoons ground cinnamon; 2 Tbsps ground cinnamon; 2 Tbsps kosher salt; 134 grams sliced leeks, white parts only; 2 teaspoons crushed red pepper flakes; 1 pinch Pinch salt, or more to taste; 8 servings Sea salt, preferably gray salt; 2 Tbsps unsalted butter; 468 grams walnut halves

Butternut Squash and Apple Soup requires around 1 hour and 40 minutes from start to finish. This recipe serves 8. This recipe covers 29% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 721 calories, 14g of protein, and 57g of fat per serving. This recipe from Foodnetwork requires ground cinnamon, pepper, canolan oil, and approximately butternut squash. It can be enjoyed any time, but it is especially good for Autumn. It works well as a main course. Apple and Butternut Squash Soup, Apple Butternut Squash Soup, and Butternut Squash and Apple Soup are very similar to this recipe.

Instructions

Watch how to make this recipe.

Melt the butter in a large pot over medium heat, and cook until it turns nut brown.

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Butter

Equipment you will use

Pot

Add the leeks and cook until slightly softened, about 2 minutes.

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Leek

Add the garlic and saute briefly to release its fragrance.

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Garlic

Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.

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Vegetable

Dry Seasoning Rub

Apple

Squash

Sandwich Bread

Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.

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Apple

Squash

Stock

Water

Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.

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Salt

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Food Processor

Blender

Pot

Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using.

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Walnuts

Soup

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Bowl

Serve immediately.

In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.

Ingredients you will need

Red Pepper Flakes