Serves 4
Butternut squash is a winter staple and purees to a velvety soup in a short amount of time. The addition of apples lightens the bowl and produces a sweet scent to complement the squash. Warming spices are added for a savory note, making this soup perfect for a quick dinner or easy lunch. Garnish with a dollop of plain yogurt and toasted squash seeds for a pretty finish to a fall-inspired meal.
SUGGESTED VARIETIES: Cooking apples that break down easily and have a bit of tartness work well here. Try Gravenstein, Jonathan, or Empire.
2 tablespoons olive oil
1 medium onion, diced
1 teaspoon salt
1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
4 cups chicken or vegetable stock or water
2 medium apples, cored and cut into small pieces
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon ground coriander
Salt and freshly ground pepper
Plain yogurt, for serving
Toasted pumpkin seeds, for serving
In a large stockpot, warm the olive oil over medium heat. Add the onion and salt, stirring until the onion is soft but not brown, about 2 minutes. Add the squash and stir occasionally, letting the pieces sit still and brown a bit (the onion will start caramelizing, as well), 8 to 10 minutes. Pour in the stock and add the apple pieces and spices. Reduce the heat to low and simmer until the squash and apples are soft and cooked through, about 30 minutes. Remove from the heat.
Carefully add the soup to a blender, in batches. Remember to leave room in the blender—liquids expand when heated. Puree until smooth, adding a bit of water if you’d like a thinner consistency. Season with salt and pepper to taste. Garnish with a spoonful of yogurt and pumpkin seeds, if desired, and serve immediately.