Apple Ginger Butternut Squash Soup - A Fall Recipe
A creamy spiced soup that warms you from the inside out.
Servings 4 people
Calories 178kcal
Ingredients
- 1 apple I used Granny Smith, peeled, cored and cut into small pieces
- 1 leek sliced
- 1 cup cubed butternut squash
- 2 tablespoon grated ginger
- ½ tablespoon butter
- salt and pepper to taste
- 1 /2 teaspoon ground nutmeg
- ¼ teaspoon all spice powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- 2 cups vegetable stock
- ½ cup heavy cream
- 1 tablespoon minced chives for garnish
Instructions
- Heat the butter in a stock pot. Add the leeks and saute till they soften. Add the apples, butternut squash and ginger and let it cook on medium heat for 5 minutes. Give it a stir every once in a while.
- Add the salt, pepper, nutmeg, all spice, cardamom and cinnamon. Stir in well with the apple and squash.
- Pour in the vegetables stock and let it come to a boil. Once the apples and squash are cooked through, switch off the heat and let it cool a little.
- Blend well in a blender (I used my Nutri Ninja blender) and pour back into the stock pot.
- Heat the soup over low-medium heat. Add the heavy cream and check for seasoning. Don’t let it come to a boil once you add the cream.
- Serve hot with the minced chives as garnish.
Nutrition
Calories: 178kcal | Carbohydrates: 16g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 500mg | Potassium: 248mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4850IU | Vitamin C: 12.1mg | Calcium: 52mg | Iron: 0.8mg