Butternut-Zucchini-Apple Soup Recipe
Ingredients
1/2 cup dry sherry
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon grated Fresh gingerroot
1 cup nonfat chicken broth or vegetable broth
1 cup apple juice
1 cup peeled and cubed butternut squash
2 cups cubed zucchini
1 apple, peeled, cored, and chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
Directions
Warm dry sherry in a heavy soup pot over medium heat.
Add onion, garlic, and gingerroot.
Cook and stir over medium heat for 5 minutes or until lightly browned.
Add broth, apple juice, butternut squash, zucchini, apple, coriander, nutmeg, cumin, and cinnamon.
Simmer for 25 minutes.
Place in a food processor or blender and puree.
Return to pot, stir in lemon juice, and heat for 5 minutes or until warmed through.
Variations â– Delete apple juice in Step 2. Increase broth to 2 cups.
Stir in 1 cup of buttermilk after soup is pureed in Step 3.
â– Stir in 1/2 cup cooked rice in Step 3.
â– Delete coriander, nutmeg, cumin, and cinnamon. Substitute 1 tablespoon curry powder.
Add onion, garlic, and gingerroot.
Cook and stir over medium heat for 5 minutes or until lightly browned.
Add broth, apple juice, butternut squash, zucchini, apple, coriander, nutmeg, cumin, and cinnamon.
Simmer for 25 minutes.
Place in a food processor or blender and puree.
Return to pot, stir in lemon juice, and heat for 5 minutes or until warmed through.
Variations â– Delete apple juice in Step 2. Increase broth to 2 cups.
Stir in 1 cup of buttermilk after soup is pureed in Step 3.
â– Stir in 1/2 cup cooked rice in Step 3.
â– Delete coriander, nutmeg, cumin, and cinnamon. Substitute 1 tablespoon curry powder.
Questions, Comments and Reviews
By Same Chef
Chef
