APPLE BUTTERNUT SQUASH SOUP
With Smoked Paprika
30 Minutes
Approx 4 Servings
APPLE BUTTERNUT SQUASH SOUP
With Smoked Paprika
How to make steps
Chop the squash, apples and onion. Toss them with olive oil, salt and pepper and place on sheet (I always use parchment underneath, saves cleaning!).
Roast at 350 degrees for 30 minutes.
In a medium sized pot, add some olive oil and sauté garlic and ginger. Add cumin and turmeric, and a dash of smoked paprika.
After the fragrance make your husband come into the kitchen to find out what smells so good, add the vegetable broth.
When the vegetables have finish roasting, add them to the pot (aren' t you glad you used parchment, easy peasy to transfer).
Using any kitchen tool you have to puree, (I use an immersion blender), puree until smooth.
Season to taste and add a splash of milk or cream if you like a richer soup or you have some left over from guests this past weekend and you have to use it up.
Serve with a sprinkle of smoked paprika.
Ingredients
Things I sort of measure:
• 1 butternut squash, peeled and chopped
• 2 apples, chopped
• ¼ onion, chopped
• 1 jalapeno pepper
• 4 cups vegetable broth
• 1 large clove garlic, chopped
• 1-inch fresh ginger, chopped
Things I never measure:
• Olive oil
• Smoked paprika
• Turmeric
• Cumin
• Salt and pepper
• Splash of milk or cream if desired
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