Winter Squash and Apple Soup

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 3 tbsp - unsalted butter
  • 2 - large onions (chopped)
  • 750 ml - chicken stock
  • 1 butternut squash (peeled, seeded and chopped)
  • 3 apples (peeled, cored, diced)
  • 125 ml - whipping cream
  • 1 tbsp - coriander leaves (chopped)
  • 1 tsp - pepper
  • salt to taste
  • For garnish:
  • 1 pomegranate (peeled, cut in half with seeds removed)
  • 3 tbsp - chestnuts (chopped)

How to Make Winter Squash and Apple Soup

  • In a saucepan, melt butter over medium heat.
  • Add onions and saute until translucent.
  • Add half the stock and bring to a boil.
  • Transfer mixture to another pot, add butternut squash and apples and season with salt and pepper.
  • Bring to a boil, reduce heat and simmer for 30 minutes or until squash is tender.
  • Stir occasionally to prevent sticking.
  • Strain the soup and reserve liquid.
  • Place the pulp in a food processor and pulse until pureed.
  • Return the puree, reserved liquid, cream and remaining chicken stock to a clean saucepan and bring to a simmer.
  • To serve, ladle the soup into warm bowls.
  • Sprinkle with coriander, pomegranate juice and toasted chestnuts.

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