1 Tbs unsalted butter
1 medium onion, diced
1 butternut squash, peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped
2 tsp coarse salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp ground black pepper
2 C chicken or vegetable stock
2 1/2 C water, plus more if needed
1 jalapeno chili, thinly sliced for garnish
Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash and cook, stirring occasionally until soft, about 10 minutes
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock and water (just enough to cover) and bring to a boil. Reduce to a simmer and cook until vegetables are soft.
Puree and thin with more water if necessary.
Garnish with diced apples, jalapenos and sour cream if desired.
I hope you try this and enjoy it as much as we do! Bon appétit!
Recipe and photo courtesy of Martha Stewart. All can be found here: