Ingredients
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1 Leeks
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1 Butternut Squash
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1 Onion
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1 Parsnips
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1 Carrots
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2 Tbsp Oil
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2 Tbsp Unsalted Butter
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3 cups Chicken Stock
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1 Apples
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1 Orange
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1 1/2 Tbsp Yellow Curry Powder
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1/2 tsp Ground Coriander
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1/4 tsp grated Fresh Ginger
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1/4 tsp Cinnamon
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Apple Butter Compote Topping
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2 Apples
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1/2 cup Sugar
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1 cup Apple Cideror 100% apple juice
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1/2 tsp Cinnamon
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1/4 tsp Nutmeg
Directions
Steps
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1
Done
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Make the Apple Butternut Squash SoupPeel, deseed, and cut the butternut squash into cubes. Peel and dice the onion, carrot, and parship. Cut the white part of the leek into pieces. Add the oil and butter to a stockpot over high heat until hot, then add the vegetables, season with salt and a pinch of pepper, mix, reduce to medium heat, and saute for 5 minutes. Stir occasionally. Peel and dice the apple and add. Juice the orange and add. Add a bit of orange zest if desired. Add the remaining ingredients and simmer for 30 min. Puree the soup with a stand mixer. |
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2
Done
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Serving SuggestionsTop off or fill homemade fluffy biscuits with this easy-to-make apple butter compote: Homemade Low-fat Southern Buttermilk Biscuits. Add a dollup of this apple butter compote to a warm bowl of Butternut Squash Soup: Homemade Low-fat Southern Buttermilk Biscuits. |
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3
Done
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Serve the winter apple butternut squash soup with a dollup of apple compote, and creme fraiche or sour cream if desired. (Other topping idea: Add cooked bacon crumbs!) |
