In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For September, Celestina shares with us how to make a soup that’s perfect for cool early fall evenings.
Curried Apple-Butternut Squash Soup
- 1 tablespoon olive oil
- 1 cup diced onion
- 3 cups peeled, seeded and diced butternut squash (about one 2-pound squash)
- 3 cups peeled, cored and chopped golden apples (about 4 medium-sized apples)
- 2 teaspoons salt
- 1 tablespoon turmeric
- 1½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon cardamom
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- 2 cups vegetable stock
- 1 cup water, plus more if needed
- Heat olive oil in a large sauce pan over medium-high heat. Sauté onion, stirring occasionally, until it begins to soften, about 4 minutes. Add squash and cook, stirring occasionally, until soft, about 10 minutes.
- Add apples, salt, turmeric, cumin, coriander, ginger, cayenne, black pepper, stock and 1 cup water. Cover with lid and bring to a boil. Reduce to a simmer and cook covered until vegetables are very soft, about 25 to 30 minutes.
- Puree using an immersion blender or in batches using a food processor or blender until smooth and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls. If desired, garnish with diced apples, jalapeño slices and toasted butternut squash seeds.