I scrounged around for something simple to go with my butternut squash in this soup. I thought carrots were too traditional, white beans would have complicated the thickness and cauliflower...well I didn't have any and I wasn't ready to run out for that. So I eyed up my big bowl of BC McIntosh red apples and thought they would add some liquid to the soup and well as the perfect amount of sweetness. Turns out, I was right. I toyed with adding ginger, but decided to hold off until the next batch if this one worked. I added a few of the spices I had in my pantry, but decided not to go crazy and just added spices that would complement these fall fruits. I added goat cheese on top, and OH MY it was seriously the best thing to happen to this soup. If you are lactose or vegan, you could add some coconut or almond milk to the top instead. My husband added farmers sausage and said it was the best soup of his life. Take it from him folks. Try this out and let me know what you think!
1 red pepper, diced
1 butternut squash, peeled and chopped into large chunks
3 small apples, peeled cored and chopped
1 clove of garlic, minced
4 C water
2 tsp himalayan sea salt
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp nutmeg
1/2 tsp paprika
pepper to taste
Heat oil in large pot and add onions and garlic and cook until tender about 2 min.
Add squash, apples, water and all the spices. Cook until tender about 30 min.
Use an immersion blender or transfer in batches to a blender or food processor.
Add back to the pot and adjust seasonings.
Serve with goat cheese, coconut/almond milk and some crusty bread. Enjoy!