When I first saw this golden orange soup, my mouth was prepared for a taste similar to Buttercup Squash Soup – creamy and mild. Boy, was I surprised! Instead, it was sweet, hot and had a nice crunch from the nut and diced apple garnish.
If you don’t like really thick soups, you might want to use a bit more broth. If you aren’t a fan of spicy food, use a mild salsa.
I served this with Maple Brussels Sprouts. The maple flavor was the perfect thing to counterbalance the heat and it also complemented the apples and squash.
Spicy Apple Squash Soup
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 1/4 cups vegetable broth
- 1 cup Roasted Tomatillo Salsa or bottled salsa verde
- 1 cup water
- 1 pound butternut squash peeled, seeded and cut into 1-inch cubes
- 2 medium apples diced
- 1/2 teaspoon dried rosemary leaves
- 1/4 teaspoon ground coriander
- 1/4 teaspoon white pepper
- 1/2 cup sliced almonds toasted
In a large soup pot, heat olive oil over medium heat. Add onion and cook, stirring occasionally, for about 10 minutes or until tender.
Add broth, salsa, water, squash, 3/4 of the apples (reserve some for garnish), rosemary, coriander and white pepper. Stir and bring to a boil.
Reduce heat to low, cover and cook, stirring occasionally, for 20 to 30 minutes or until squash is tender. Use an immersion (stick) blender to purée soup right in the pot. (Alternatively, blend half at a time in a blender or food processor, making sure to allow steam to escape. Follow the instructions for hot liquids that came with your appliance.) Process until smooth.
Pour into bowls and garnish with almonds and reserved apples.
If you are watching your Sodium intake, use no-salt-added broth and make the Roasted Tomatillo Salsa or a salsa verde without any added salt. 99% of the Sodium in this recipe comes from these two ingredients.