Winter squash apple soup

Name: Winter squash apple soup
Prep time: 10
Cook time: 55
Total time: 65
Yield: 4
Ingredients: butternut or other winter squash, peeled, seeded and roughly chopped; yellow onion, chopped; apple, peeled, cored and roughly chopped; ground coriander; ground cumin; crushed chilli flakes; pinch of sea salt; olive oil; chicken or vegetable stock, heated, plus more if needed

KitchenAid Chef

Import-Recipe - Winter squash apple soup

Duration

Total1h5

Prep10min

Cooking55min

Tools

BlenderBlender

Ingredients

Serving

800 g: butternut or other winter squash, peeled, seeded and roughly chopped
2: yellow onion, chopped
1: apple, peeled, cored and roughly chopped
1 teaspoon: ground coriander
1 teaspoon: ground cumin
1/4-1/2 tsp: crushed chilli flakes
: pinch of sea salt
1-2 tablespoons: olive oil
750 ml: chicken or vegetable stock, heated, plus more if needed

Step by step

Preheat oven to 220°C. Place squash, onion and apple pieces on large baking sheet. Sprinkle with coriander, cumin, crushed chillis akes and salt, drizzle with oil and toss to coat evenly. Roast, stirring occasionally, until tender, 30 to 45 minutes (timing will depend on variety and age of squash).
Add roasted vegetable mixture and stock to the jar of the KitchenAid ARTISAN Power Plus Blender.
Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes
Adjust thickness with more stock, if you like. Season to taste with salt. The soup should be hot. Serve at once, or leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Top with dollop of yoghurt, sour cream or crème fraîche; with chopped fresh coriander, thyme or at-leaf parsley leaves; or with toasted pumpkin seeds.
Description