Thanksgiving

Apple-Butternut Squash Soup (Martha Stewart Recipe) is for Soup.

Apple-Butternut Squash Soup (Martha Stewart Recipe) takes 25 minutes to prepare.

Apple-Butternut Squash Soup (Martha Stewart Recipe) takes 45 minutes to cook.

Apple-Butternut Squash Soup (Martha Stewart Recipe) makes 6 servings.

The ingredients for Apple-Butternut Squash Soup (Martha Stewart Recipe) are:

Martha Stewart Recipe!

1 tablespoon unsalted butter - used olive oil
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 teaspoons coarse salt - I used one tsp
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander - didn't have it, left it out
1/2 teaspoon ground ginger - used 1/4 tsp
1/4 teaspoon cayenne pepper - used 1/8 tsp, still turned out spicy but not too much so
1/4 teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)
- I added 3 garlic cloves!

Here is how you make Apple-Butternut Squash Soup (Martha Stewart Recipe):

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 the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.Puree in batches in 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; garnish with diced apples, jalapeno slices, and sour cream if desired.Serving Size: serves 6Number of Servings: 6Recipe submitted by SparkPeople user PUMPKIN025.

The nutritional information for Apple-Butternut Squash Soup (Martha Stewart Recipe) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 147.2

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 409.2 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 6.5 g
• Protein: 2.5 g

The dietary needs meet for Apple-Butternut Squash Soup (Martha Stewart Recipe) is Vegan