Keeping up with our new year resolution, we had soup for dinner last night. Well, we didn’t entirely follow our resolution, as we skipped the salad and ate the soup with freshly baked slices of french baguette. But this is the longest that I have followed any new year’s resolution so far, even if in part only. So I’m not complaining. Last night’s dinner was a delicious green apple and butternut squash soup with spiced olive oil.
I have made butternut squash soup before and it has the creamiest texture. This time around, I experimented with the ingredients by adding apple instead of carrots that I usually use, to the squash. The apple added a nice tartness to the soup. I also used roasted cumin powder, which added a very nice flavour to the slightly tart creamy soup.
We enjoyed eating it and I hope so will you.
Prep time: 15 minutes
Cook time: 50 minutes
- Green apple (cubed)- 2 cups
- Butternut Squash (cubed) – 3 cups
- Potato (cubed) – 1 cup
- Leek (chopped) – 1.5 cups
- Chicken broth (unsalted) – 2 cups (You could also use unsalted vegetable broth)
- Water – 2 cups
- Butter – 1 tablespoon
- Salt – 2.5 teaspoons
- Black peppercorn – 0.5 teaspoon
- Cumin powder (roast the cumin seeds before grinding) – 1 teaspoon
- Nutmeg powder – 1 pinch
For the Garnish:
- Chives (chopped) – A handful
- Olive oil – 1 tablespoon
- Garlic powder – 1 teaspoon
- Red chilli flakes – 1 teaspoon
- Salt – 0.25 teaspoon
- Heat butter in a pot and add the chopped leek. Saute for a couple of minutes
- Add the cubed vegetables and saute for 5 minutes
- Add salt, cumin powder and peppercorn to the pot
- Add chicken broth and water to the vegetables. Cover the pot and let it simmer for 45 minutes
- Remove the lid and blend the contents of the pot. Add a pinch of nutmeg powder and simmer for a few minutes
For the spiced oil:
Mix the olive oil, garlic powder, salt and red chilli flakes in a small bowl to make a spiced oil mixture.
Serve the soup hot and add a spoon of the spiced oil. Add some chopped chives. Enjoy it with some warm bread.