A few weeks ago, on a cold day, my boss and I braved the wind and walked to Devon & Blakeley for lunch. It’s not that convenient to my office so I don’t go there often but when I do, I’m always blown away by the number of soups they offer each day and the fact that they let you taste them before you order. This one day I tried the loaded baked potato soup and MAN did I want to eat it. But I knew for the soup to taste that good it had to be full of cream, cheese and bacon. That day I opted instead for the Butternut Squash and Apple soup and I am so glad I did. So glad that as soon as I had one bite, I knew I had to make it at home for myself, or risk spending all of my money at Devon & Blakeley this winter.
The thing is, I’m pretty sure that despite the huge butternut squash and apple flavors in the soup there must be a lot of cream making the soup rich and smooth. I wanted to make a version that would pack the same punch with less calories. Let me tell you, this recipe does that and a little more. Not only does it have the fresh flavor of butternut squash with a hint of sweetness from apples, it also has a great kick of Indian-inspired spice. Incorporating cumin, coriander, ginger and cayenne pepper elevates this recipe to be more than just a smooth and comforting bowl of soup, it gives you a little kick with every bite.
At only 138 calories and 2.3 grams of fat per serving, you won’t regret eating this soup for dinner. And lunch the next day.
Butternut Squash and Apple Soup
by
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: soup/stew dairy-free butternut squash apple Indian
Ingredients (serves 6)
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
- 4-5 apples, peeled, cored, and chopped, I used organic pink lady apples
- 2 teaspoons coarse salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 cups low-sodium chicken broth
- 2 1/2 cups water, plus more if needed
Instructions
Over medium heat, melt the butter in a large pot, like a Dutch oven.
Add onion and cook, stirring occasionally, about 4 minutes until the onion begins to soften.
Add the butternut squash and cook for about 10 minutes, until the squash is soft.
Add the balance of the ingredients, plus enough water to cover. Stir and then bring the pot to a boil.
Reduce to a simmer and cook for about 30 minutes, until the vegetables are very soft.
Using an immersion blender {or working in batches with a blender or food processor} puree all of the soup until smooth. I like the texture as it is, but if you’d like a thinner consistency, add water and stir well to combine.
Serve immediately with some crusty bread for dipping.
Store in the refrigerator in an air tight container for 3 days or freeze for up to a month.
To make this recipe vegan, substitute vegetable stock for the chicken stock.
Enjoy!
Recipe from Martha Stewart.
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{ 11 comments… read them below or add one }
this is one of my very favorite soups! i love how it’s slightly sweet. yum!
sarah k @ the pajama chef recently posted..SRC: Baked Jalapeno Popper-Ranch Dip
Yes, exactly. I especially loved the spicy kick in this one, which I didn’t think I’d love all that much, but I really did.
YUM!!! This looks amazing and delicious. I need to make some soup now!
Christine @ Love, Life, Surf recently posted..Are you ready to ski?
Thanks, Christine and thanks again for sharing it!
Be careful when you say BUTTERNUT SQUASH around me… You may have an uninvited guest for your next meal… Just saying. LOL! You have been warned!
GiGi Eats Celebrities recently posted..Disneyland: Candyland Come To Life
haha good thing we love having guests over!
Ooh, this looks (and sounds) fantastic! Love your pics, too… pinning this to try soon!
Laura @ Mommy Run Fast recently posted..Fueling for Performance
Thanks so much! I hope you love it when you try it.
Ahhh, such a deliciously classic fall/winter soup. I love it! Squash and apple are so lovely together. I like the addition of cayenne pepper in this! I never would’ve thought to add that.
YUM!
Katie @momslrb recently posted..Weekend Recap and Ramblings
Check this beautiful soup out, I am loving these vibrant colors – so gorgeous. I am a total butternut squash lover since I tried it for the first time this year so this recipe is definitely a keeper!
Kammie @ Sensual Appeal recently posted..My First Day with Intermittent Fasting