Seasonal veggies and fruit make this the ultimate fall soup.
Ingredients
3 lb (1.5 Kg) acorn or butternut squash
1 tbsp (15 mL) butter
1 large onion chopped
1 jalapeno pepper seeded and chopped
1 large garlic clove minced
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) ground nutmeg
2 apples peeled, cored and chopped
2 carrots sliced
3-4 cups (750 mL to 1 L) chicken stock
1 cup (250 mL) 35 % cream
1/3 cup (80 mL) chopped fresh coriander or parsley
1 tsp (5 mL) salt
Pepper to taste
Preparation
Peel squash; cut in half and discard seeds. Cut into 1-inch (2.5 cm) chunks. This should yield about 6 cups (1.5 L). Melt butter in a large saucepan over medium heat. Add onion, jalapeno, garlic, cumin and nutmeg; cook a 4, 5 min until onion is soft.
Add apples, carrots, squash and 3 cups (750 mL) chicken stock; bring to a boil. Reduce heat, cover and simmer about 20 min or until vegetables are tender.
Purée in a food processor until smooth. Return to saucepan, stir in cream, coriander, salt and pepper. Thin with remaining chicken stock as necessary.
Drizzle with cream and garnish with fresh coriander.
Tips
Substitute 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper for jalapeno in this hearty fall soup.
Cooking time: 20 min - 25 min
Yields 8 servings
Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas, visit https://dairyfarmersofcanada.ca/en/canadian-goodness.
