A delicious autumn soup to warm your tummy and soul!
2 tablespoons unsalted butter
1 medium onion diced
1-1/2 pounds (750g) potimarron/kuri squash peeled and cut into small cubes
1 large tart apple, peeled, cored and cut into cubes
1 teaspoon of vegetable or chicken bouillon
1 cinnamon stick (optional…if you don’t like cinnamon replace with rosemary and thyme)
1-2 tablespoons extra virgin olive oil
Add pepper and fleur de sel (we recommend our blackberry fleur de sel) to taste
- Melt the butter in a medium-sized saucepan over medium heat, add the onion and cook, stirring, until the onion is translucent, about 8 minutes. Add the squash and the apple, stir, and cover it by 3-inches (7.5 cm) with water. Add the cinnamon stick or rosemary sprig/thyme sprig and bring to a boil over medium-high heat. Reduce the heat, cover and cook until the squash is tender through, about 25 minutes.
- Remove the cinnamon stick, purée the soup, then drizzle a bit of olive oil and season to taste with blackberry fleur de sel and pepper.
Enjoy! Bon Appétit
October 26, 2020