Butternut-Apple Soup

Butternut-Apple Soup (Recipe by Isa Chandra Moskowitz, “Appetite for Reduction”)

Ingredients:

1 teaspoon olive oil

1 medium-sized onion, diced small

1 tablespoon minced fresh ginger

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

2 teaspoons dried rosemary

1/2 teaspoon salt

3 pounds butternut squash, peeled, seeded and cut into 3/4-inch chunks

1 pound red apples, peeled, cored and cut into 3/4-inch chunks

2 cups apple cider

2 cups vegetable broth

1 tablespoon freshly squeezed lime juice

Directions:

Preheat a 4-quart pot over medium heat. Sauté the onions in the oil for 5 to 7 minutes, until translucent.

Add the ginger and garlic, red pepper flakes, rosemary and salt, and sauté for a minute more. Add the squash, apples, apple cider and broth. Cover and bring to a boil. Once boiling, lower the heat just a bit and simmer briskly for about 20 more minutes, or until the squash is tender.

Puree the soup using either an immersion blender or by transferring half the soup at a time to a food processor or blender in batches. If you prefer, you can leave the soup a little chunky by only pureeing half or so. If using a blender, be sure to let the steam escape so that it doesn’t build up in the blender.

Add the lime juice and season to taste. Serves 6.

via: Lawrence.com