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Butternut Squash Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 Servings
Course: Soup
Ingredients Method

Ingredients
  

  • 1 medium onion peeled and diced
  • 2 garlic cloves peeled and minced
  • 1 Tbsp olive oil
  • 1 butternut squash peeled, cored and cut into chunks
  • 1 medium sweet potato (yam) peeled and cut into chunks
  • 1 large apple peeled, cored and cut into chunks
  • 1/2 cup white wine
  • 4 cups chicken or vegetable broth
  • 1/2 Tbsp ground cumin
  • dash cayenne pepper
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1/2 cup half and half cream

Method
 

  1. Put a large pot over medium-high heat and add oil, onions and garlic. Cook for 3-5 minutes, or until onions become translucent. Add the wine and cook down until reduced by half.
  2. Add all the rest of the ingredients except the cream. Stir well, pushing the veggies and fruit to be mostly under the liquid. Reduce the heat to just below medium, cover the pot, and cook for 30 minutes, stirring occasionally, or until the veggies are fully cooked and starting to fall apart.
  3. Blend the soup, either using an immersion blender in the pot, or transferring the soup to a regular blender in batches. Transfer back to pot once all the soup is blended and smooth. Place pot on low heat, add the cream to the soup, stirring well and heat to desired temperature. Serve.