Butternut Soup with Apple and Cumin
adapted fromEpicurious | December 2002
Yield: Makes 6 servings
- 3 tablespoons olive oil
- 3 medium onions, peeled and sliced (3 cups)
- 3 pounds butternut squash, peeled and cut into 2-inch cubes (8 cups)
- 3 tart apples, cut in chunks, skin on
- 2 teaspoons salt
- Freshly ground black pepper + shake of cayenne
- 1 teaspoon ground cumin
- 3 sprigs of fresh thyme
- 3 cups chicken broth, vegetable broth, or a commercial broth or bouillon cubes
In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don’t burn.
Add the squash and apples to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Braise for another 15 minutes, checking once in a while that the vegetables do not burn.
Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.
Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup; taste for salt, and add more cumin to taste. Serve boiling hot with croutons.