Ingredients
1 tablespoon unsalted butter
1 onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and diced
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups homemade or low-sodium canned chicken stock, skimmed of fat
Finely diced apple tossed in lemon juice, for garnish
Jalapeno pepper, thinly sliced, for garnish
Low-fat sour cream, for garnish
Preparation
Melt butter in a large saucepan over medium heat. Add onion, and cook until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until it softens, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock, and 2 1/2 cups water (just enough to cover). Bring to a boil.
Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree in batches in the bowl of a food processor or the jar of a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary. Serve hot, garnished with chopped apples, jalapeno, and sour cream, if desired.
