• Twin Springs Fruit Farm

Apple and Winter Squash Soup


Ingredients

  • 1 Tbs. unsalted butter

  • 1 TSFF red onion, diced

  • 1 TSFF Butternut, BonBon, NGCR or Sunshine squash (about 2 pounds), peeled, seeded, and chopped

  • 4 TSFF red or golden apples, peeled (or not), cored, and coarsely chopped

  • 2 tsp. coarse salt

  • 1½ tsp. ground cumin

  • ½ tsp. ground coriander

  • ½ tsp. ground ginger

  • ¼ tsp. cayenne pepper

  • ¼ tsp. freshly ground black pepper

  • 2 cups homemade or low-sodium canned chicken or vegetarian stock, skimmed of fat

  • Finely diced apple tossed in lemon juice, for garnish

  • Jalapeno pepper, thinly sliced, for garnish

  • Low-fat sour cream, for garnish

Instructions

  1. Melt butter in a large saucepan over medium heat. Add onion, and cook until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until it softens, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock, and 2½ cups water (just enough to cover). Bring to a boil.

  2. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

  3. Being careful of hot splashed: Puree in batches with an immersion blender, in a food processor, or a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary. Serve hot, garnished with chopped apples, jalapeño, and sour cream, if desired.

Twin Springs Fruit Farm

257 E High Street
Orrtanna, PA 17353
(717) 334-4582

7f6cdce4c15b2d1548b618ce5573bfd3.png

©2020 Twin Springs Fruit Farm, All Rights Reserved

  • Facebook
  • Instagram
  • LinkedIn