This soup is perfect as a starter and can be used as a meal. This soup is thick, flavorful, and sweet. This soup can also make great leftovers. It could be stored in an airtight container in the fridge for up five days and froze in an air tight container for a couple of months.
By cooking the apples, onions, garlic in the oil it brightens the flavours and makes the soup as flavourable as possible. By taking the time to take the steps it will make your soup way better.
By roasting the Squash with apple juice, it brings out the caramelization of the vegetable. A common misconception is that squash skin cannot eaten, but roasting the squash first makes the skin soft sweet.
The easiest step is combining all the ingredients and letting them sit on the stove and bubble together. This lets the flavours come together and the soup to get the levels flavour. The more patient you are the better the soup will taste.
1 Butternut Squash
1 litre (4 1/4 cup) of Apple Juice
1 litre of water (4 1/4 cup)
5 small Apples
2 cloves of garlic
2 tsp of cinnamon
1 tsp of nutmeg
1 tsp of cumin
Pre-heat oven to 350 degrees Celsius place 1/2 cup of apple juice in the cleared out seed section, Roast for 45 minutes. Chop into pieces, set aside. Saute the diced onion, peeled and diced apples and garlic. Saute until slightly brown in colour. Add the cinnamon, nutmeg, cumin and saute for 5 more minutes stirring occasionally. Add in remaining apple juice, water and squash. Bring to a boil, reduce heat to medium, cover and let boil for 45 minutes. Blend soup until blended. Serve with a dollop of sour cream. Serve hot!