This Monday we are on the letter “O” for Meatless Mondays from A to Z and “O” is for Onions.
Similar to last week’s Nutmeg post, onion is a common ingredient I use in many dishes, but not as the main component. I do not like onions at all, unless they are well-cooked into a main dish. This weeks post does not really highlight onions. But that is okay because it highlights two of my favorite fall ingredients, butternut squash and apples. This is a great fall dish, especially with Thanksgiving coming up!
I’ve seen a lot of recipes online for Butternut Squash Apple Soup so I took bits and pieces of ingredients from each that I thought I would like best and estimated on the spices. Here is the recipe I followed to make my soup:
- 1 butternut squash, about 3 pounds (I used butternut squash that was already prepared and cubed)
- 3 apples
- 1 medium yellow onion, chopped
- 2 cups vegetable broth
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cayenne
- pepper and salt, to taste
- If using fresh butternut squash, peel and remove all seeds; then chop it into pieces.
- Core and chop the apples.
- Chop the onions into chunks.
- In a large pot, combine squash, apples, onion, and vegetable broth. Bring to a boil.
- Reduce heat to medium-low and simmer, covered, for 20 minutes.
- Remove from heat and let it slightly cool.
- In small batches, transfer soup to a blender and puree until smooth.
- Once pureed, season soup with cinnamon, ginger, nutmeg, cayenne, and salt and pepper.