Butternut Squash Soup
Autumn in Ukraine used to be gloomy and dark. After I moved to the USA, Fall became my favorite season.
October's days are full of sunshine and still warm. I love the aroma of pumpkin spices and cinnamon.
Virginia and Maryland have wonderful farms with fresh pumpkins. It is so wonderful to take your kids to the farm and pick your vegetables.
What kind of fall without a homemade butternut squash soup? And how about a combination of squash and apples? It is my favorite butternut squash soup recipe, which is very healthy and delicious at the same time.
Delicious and cosy butternut squash soup with apples
- 1 butternut squash
- 4-5 apples ((I use Gala apples))
- 4 carrots
- 1 onion
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tbsp maple syrup ((optional))
- pinch cayenne pepper
- 4 cup water
- 2 tbsp vegetable oil
- Roasted pumpkin seeds ((optional))
- Coconut cream or sour cream ((optional))
Peel one butternut squash
Cut butternut squash into 2-inch pieces
Peel 3-4 carrots and cut them into pieces
Chop 1 medium onion
Peel 4-5 medium-sized apples (I use Gala apples for this recipe) and cut them into 2-inch pieces
Heat a large thick-bottomed pot on medium-high heat. Melt the oil in the pot and let it foam up and recede. Add the onion, carrot, and sauté for 5 minutes.
Add the butternut squash, apples, and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
Add the seasoning:
- 1 teaspoon of salt
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cinnamon
- Pinch cayenne
- 1 tbsp of maple syrup (optional)
Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender.
Garnish with roasted pumpkin seeds, coconut cream, sour cream, or heavy cream, and fresh basil leaves.
Enjoy it hot or cold.