Spiced Apple-Infused Butternut Squash Soup
As the year inches closer to its final chapters, there’s nothing quite like a bowl of warm, velvety soup to commemorate the brilliance of the changing seasons. This dish weaves an intricate tale of flavors, marrying the quintessential fall gourd with the timeless charm of apples.
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An image of the Spiced Apple-Infused Butternut Squash Soup recipe generated by AI
About this recipe:
Featuring a symphony of spices and the unexpected twist of apple, our soup delivers complexity in every sip. Designed for those who crave more than ordinary butternut squash soup, this culinary creation fuses earthy undertones and a touch of natural sweetness to uplift your fall dining experience.
Cooking Essentials for Your Convenience
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Essentials for the Recipe:
Spiced Apple-Infused Butternut Squash Soup
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving Size: 1.5 cups
Ingredients:
1 large butternut squash, peeled and cubed (about 6 cups)
2 medium Honeycrisp apples, peeled and diced
1 medium leek, thinly sliced
1 can (13.5 oz) full-fat coconut milk
4 cups vegetable broth
3 tablespoons walnut oil
1 tablespoon grated ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Salt and pepper to taste
Fresh mint leaves for garnish
Instructions:
Sauté the Leek: In a large pot, heat the walnut oil over medium heat. Add the leek and sauté until translucent, about 4 minutes.
Add Aromatics: Stir in the grated ginger, ground cinnamon, and ground nutmeg. Cook for an additional 1-2 minutes, until fragrant.
Incorporate Squash and Apple: Add the cubed butternut squash and diced apples to the pot, stirring well to coat with the spices and leek.
Pour in Liquids: Add the vegetable broth and coconut milk, then bring the mixture to a gentle boil.
Simmer: Reduce heat to low and let simmer for 35-40 minutes, or until the squash is tender.
Blend: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, allow the soup to cool slightly before transferring to a blender. Blend in batches until smooth.
Season: Add salt and pepper to taste, adjusting spices as needed.
Garnish and Serve: Ladle the soup into bowls and garnish with fresh mint leaves before serving.
Nutrition Information per Serving:
Calories: 280
Protein: 3g
Fat: 18g
Carbohydrates: 32g
Fiber: 5g
Sugar: 14g
Sodium: 420mg
Additional Information:
The soup can be stored in an airtight container in the refrigerator for up to 5 days.
To elevate the dish, consider a splash of aged balsamic vinegar as a final garnish.
Please note that the nutrition information provided is an estimate based on the ingredients used and may vary depending on any modifications or substitutions made.
With every spoonful, this Spiced Apple-Infused Butternut Squash Soup offers a comforting yet adventurous palette, inviting you to rediscover fall's favorite flavors in a brand-new light.
