Make this recipe in the Winter when the butternut squash pumpkins are in season, - a time for warming comforting soups As a fun garnish, top the soup with toasted pepitas and a swirl of sour cream, or toasted sourdough or rye croutons. Add pepper to taste.
Makes 4 to 6 servings (about 5 cups)
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
- 1 medium butternut squash, peeled, seeded and roughly chopped
- 1 small yellow onion, roughly chopped
- 1 large tart apple, peeled, cored and roughly chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ -½ teaspoon red pepper flakes
- Pinch of salt
- 1-2 tablespoons olive oil
- 3 cups chicken or vegetable stock, heated, plus more if needed
- Place squash, onion and apple pieces on large baking sheet. Sprinkle with coriander, cumin, red pepper flakes and salt, drizzle with oil and toss to coat evenly. Roast, stirring occasionally, until tender, 30-45 minutes (timing will depend on variety and age of squash).
- Transfer roasted vegetables to the K400 blender jar and add stock. Secure lid and turn dial to Speed 1. Slowly increase speed to Max. Blend until completely smooth, about 2 minutes. Continue to blend until rising steam is visible, 1-2 minutes longer.
- Adjust thickness with more stock, if desired. Season to taste with salt. The soup should be hot. Serve at once, or let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Top with dollop of yogurt, sour cream or creme fraiche; with chopped fresh cilantro, thyme or flat-leaf parsley leaves; or with toasted pumpkin seeds.