Description
Seasoned with a blend of turmeric and cumin, this butternut squash apple soup is the cure for all that ails you in the fall and winter months.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 white onion, roughly chopped
- 1 garlic clove, minced
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper plus more for serving
- 1 butternut squash (about 3 pounds), peeled and diced
- 1 apple, peeled, cored and diced
- 4 cups low-sodium vegetable broth
- Yogurt and chopped parsley for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften.
- Stir in the garlic, turmeric, cumin, red pepper flakes, salt and pepper and continue cooking for 1 minute, so the onions are fragrant.
- Add the butternut squash, apples and vegetable broth. Bring the soup to a boil, reduce heat and simmer for 15-20 minutes until the squash and apples are soft.
- Use an immersion blender to puree the soup in the pot or carefully transfer it in batches to a blender to puree.
- Divide into bowls. Add a swirl of yogurt and sprinkle with chopped parsley and black pepper before serving.
Notes
To keep the soup vegan, use a plant-based yogurt for garnish.
Store the soup in the refrigerator up to 4 days in an airtight container. To store it longer, you can keep it in the freezer up to 1 month.
Instead of chopped parsley, you can top the soup with cilantro and/or pumpkin seeds.
Keywords: butternut squash soup with apple, vegan butternut squash soup