Apple Ginger Butternut Squash Soup and ndash;A Fall Recipe
Try this Apple Ginger Butternut Squash Soup and ndash;A Fall Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 1/2 cup heavy cream
- 1/4 tsp ground cinnamon
- 2 cups vegetable stock
- 1/2 tbsp butter
- 1/4 tsp ground cardamom
- 1 cup cubed butternut squash
- 1 leek, sliced
- 2 tbsp grated ginger
- 1 apple (i used granny smith) peeled, cored and cut into small pieces
- 1 /2 tsp ground nutmeg
- 1/4 tsp all spice powder
- 1 tbsp minced chives for garnish
- Carbohydrate 10.3205759504804 g
- Cholesterol 24.1916406526016 mg
- Fat 6.99853141390374 g
- Fiber 0.260037497568209 g
- Protein 0.505632969159038 g
- Saturated Fat 4.3493875047641 g
- Serving Size 1 1 Serving (728g)
- Sodium 2854.81577183467 mg
- Sugar 10.0605384529122 g
- Trans Fat 0.404819906662796 g
- Calories 103 calories
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.
