Apple & Butternut Squash Soup with Apple Pomegranate Seed Salsa
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This soup can be satisfying for everyone's taste. Switch it up by adding a tablespoon of red curry paste and ½ cup coconut milk into the broth.
Ingredients
Soup
  • 4 cups vegetable broth + 4 tablespoons for sauteing
  • 1 carrot, diced
  • 1 onion, diced
  • 1 celery stalk, diced
  • 2 teaspoons minced fresh ginger
  • ½ cinnamon stick or ¼ teaspoon of ground cinnamon
  • sprinkle of nutmeg
  • ¼ teaspoon salt (or more to taste)
  • Freshly ground pepper, to taste
  • 1 tablespoon maple syrup
  • 1 large McIntosh or other apple, peeled and cubed (approximately 1 cup) *or use all squash
  • 3 cups cubed Butternut squash, fresh or frozen
  • ¼ cup roasted Pepita seeds
Salsa (optional)
  • ½ cup pomegranate seeds
  • ¼ cup fresh grated apple
  • 3 tablespoons lime juice (or more to taste)
  • ⅛ cup fresh mint, chopped
  • drizzle of maple syrup or pomegranate
Instructions
  1. Heat 4 tablespoons of vegetable broth in a large soup pot. Add onion, carrot, ginger and celery. Cook vegetables until they soften, approximately 5 minutes. Add the cinnamon, nutmeg, salt and pepper and cook another minute. Add the 4 cups of vegetable broth, squash and apple and bring to boil. Reduce heat and simmer until squash and apple are fork-tender, about 30 minutes. Add the maple syrup. Remove the cinnamon stick . Use an immersion blender to puree soup or let cool and puree in batches in a food processor or blender. Taste and adjust seasonings.
  2. While the soup is cooking, make the apple pomegranate salsa.
  3. Combine all the salsa ingredients.
  4. Ladle the soup into large bowls. Sprinkle pepita seeds over top. Top with a small mound of apple pomegranate salsa.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/?p=36825