And while that alone is enough, it also comes from a wonderful cookbook, Susie Middleton's The Fresh & Green Table, a kind and timely gift from my sister-in-law Lucy. Of course, it seems as though every recipe claims the three points listed above, but here's why this one genuinely deserves bragging rights.
Simple: Can be made in about an hour with minimal prep and clean up
Flexible: Absolutely ok to swap squash with sweet potato
Flavor: With ancho chili, cumin, coriander, cocoa, apple cider, lime & yogurt, you get sweet & tangy & southwestern deliciousness.
Just cooking this soup, will bring major compliments your way!
And, as the photo indicates, southwestern butternut squash soup is great in a thermos for school, especially the day after you get your braces tightened.
Adapted from The Fresh & Green Table by Susie Middleton
Ingredients
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ancho chili
1/2 teaspoon unsweetened cocoa
1/2 teaspoon sugar
kosher salt
1/4 cup apple cider (not apple juice)
1 teaspoon low sodium soy sauce
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, roughly chopped
1 1/2 pound butternut squash, peeled and cut into 3/4 inch chunks. If using sweet potatoes, aim for same overall weight and cut into similar size.
1 large clove garlic, minced
1 apple, peeled, cored, and cut into quarters
1/4 cup 2% or full fat plain yogurt. Non-fat isn't as good.
1/4 teaspoon lime zest
juice from 1/2 of a lime
In a small bowl, combine the dry ingredients, coriander through sugar, plus 1 teaspoon salt, and set aside.
In a large soup pot or dutch oven, heat the olive oil and butter over medium heat. Add the onion and 1/2 teaspoon salt, stir well and cover, cooking for about 8 minutes until onions are tender and starting to brown. Add chopped butternut squash and another 1/4 teaspoon salt to the onions, stirring to combine. Cover again and cook until the squash is softened, about 12-14 minutes. The squash doesn't have to be completely tender since it will finish cooking once the liquid is added. While the squash is cooking, however, be sure to stir occasionally and scrape the bottom as the squash begins to brown.
Uncover the pot and add the minced garlic, combine and let cook for about 30 seconds. Add the dry spice mixture and stir well. Next, pour in the apple cider and soy sauce. Stir once more, scrapping up browned bits from the bottom of the pan. Add the apple quarters and 5 cups of water, stir and bring to a boil. As soon as you reach a good boil, reduce the heat and let the soup simmer for 20 minutes.
Let the soup cool for 10 minutes or more before you puree. You can use a blender or food processor, but my favorite soup tool is an immersion blender*. Good results and much easier clean up! If using a standing blender or food processor, work in small batches to puree the soup. If you have an immersion blender, puree the soup in your soup pot, chasing down all pieces of squash, apple, and onion.
Whisk in the yogurt, lime juice, and lime zest. Taste again and add a bit more salt if you think it's needed.
If soup is too thick, add some additional water or apple cider to thin. If soup seems too thin, simmer to reduce and thicken. The soup can be made earlier and reheated as the flavor just gets better.
Serve in warmed bowls with grilled cheese if possible.
*We had a very nice Kalorik immersion blender, but someone placed it in the dishwasher and it is no more. Now we have a robust Cusinart version that works perfectly–and will not visit the dishwasher.
