A creamy and comforting soup that combines the sweetness of apples with the earthiness of butternut squash, perfect for a cozy dinner.
Ingredients
2 tablespoons butter
1 medium onion
2 cups butternut squash
2 medium apple
1 medium potato
1 tablespoon ginger
to taste pinch white pepper
enough to cover cups water
1 cup apple cider
1 tablespoon brown sugar
to garnish dollop yogurt
to sprinkle handful pecans
Method
Begin by heating butter in a large pot over medium heat. Add chopped onions and sauté for about 4 minutes until they become soft and translucent.
Stir in diced butternut squash, chopped apples, cubed potatoes, freshly grated ginger, and a dash of white pepper. Pour in enough water to fully submerge the veggies. Cover with a lid and bring to a boil.
Once boiling, lower the heat and let it simmer for 12 to 15 minutes, or until the potatoes are tender.
Carefully transfer the soup in batches to a blender or food processor, and blend until you achieve a smooth, creamy consistency. Return the mixture to the pot.
Add apple cider and brown sugar to the soup, bringing it back to a gentle boil to warm through.
Serve the soup hot, topped with a swirl of yogurt and a sprinkle of chopped pecans for a delightful crunch.
