Fall flavors: Butternut squash, apple, and warming spices combine in a delicious soup that is ready in less than an hour—meaning it’s a great option for a light weeknight dinner. Or, prepare the soup on Sunday, then let cool, refrigerate, and portion it out for satisfying lunches during the week. All it needs is brief (gentle) reheating to serve. With only two tablespoons of cream in the four-serving batch, it’s super light and, thanks to the squash, a great source of vitamin A and fiber.
- 1 onion
- 600 grams pumpkin (or butternut squash)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander
- 1/2 teaspoon ground ginger
- 1 pinch ground cinnamon
- chicken stock (1 lt.)
- 1 apple (not too sweet, plus 1/2 apple for decoration)
- 2 tablespoons heavy whipping cream
- Peel the onion, cut it into small pieces.
- Peel the squash and cut it into cubes.
- In a small saucepan, heat the olive oil.
- Add onion and squash, saute over high heat for about 5 minutes.
- Add cumin, coriander, ginger, and cinnamon, stir and cook for another 4 minutes.
- Add the chicken stock to cover the vegetables.
- Peel the apple and cut it into quarters, add to the soup.
- Cover and cook for 25-20 minutes over medium heat, until squash is tender.
- Transfer to a blender, and blend until smooth, adding a little more broth if necessary.
- Add cream and mix for 3-4 minutes.
- Divide the soup into soup bowls, garnish with remaining apple cut into sticks.
PER SERVING *
|Calories200Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.