I have been pretty sick this week with my throat being so sore soup is/was all I could swallow. Luckily I had some homemade soups - broccoli and potato leek in the freezer. However, when those ran out I went to the store and bought some sort of vegetable and rice soup, as I had no energy to even consider making anything. I was quickly reminded that these soups are tasteless and infused with so much sodium I could feel my blood pressure rising. Today I found out I have strep throat and have been put on antibiotics...however I do have a bit more energy so I was determined to make more homemade soup. I posted this on Two For Tuesdays Blog Hop, check out the link and post your own recipes.
While sick I have had the opportunity to browse some of my favourite blogs and stumbled upon an event I have been meaning to participate in No Croutons Required hosted by Holler of Tinned Tomatoes. This months event is Hearty Vegetarian Soups. With all the soups I have been making and eating lately I felt like this event was made for me. It was also good timing that on Thanksgiving I was fortunate to have my dad give me a butternut squash and a jalapeno from his lavish garden, both perfect vegetables for soup. The squash certainly looked better than my poor pumpkin, which the squirrels have slowly carved into a Jack-O-Lantern. Verdict on the soup is that it turned out to be silky smooth in texture with spicy warm flavors, exactly what my throat needed.
Spicy Butternut Squash and Apple Soup
1 large butternut squash (about 3 cups of 1" cubed pieces)
1 T butter
1 large onion, chopped
1 jalapeno pepper
1 large garlic clove, minced
2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cayenne
2 granny smith apples, peeled, cored and chopped
2 carrots peeled and sliced
3 cups chicken stock
1 cup whipping cream 35%
1/3 cup parsley for garnish
pepper to taste
Prepare all vegetable first by peeling and chopping them.
Melt butter in a large pot over medium heat. Add onions, garlic, jalapeno, cumin, nutmeg, cinnamon, and cayenne. Cook until onions are soft.
Add apples, carrots, squash and 3 cups of chicken stock. Bring to a boil. Reduce heat and simmer for 20 minutes, until vegetables are soft.
Transfer in batches to a blender and puree mixture. Once pureed return to pot and place on stove on low to med heat. Add cream and pepper. Adjust taste as desired.
Serve in bowls and top with parsley.
Try these great soups:
Curried Butternut Squash Soup
Broccoli and Cheddar Soup
Potato Leek Soup
Roasted Sweet Potato and Ginger Soup