Potimarron or red kuri squash and apple soup

Pure sea salt from Salt Spring Island, British Columbia

Sel artisanal fait sur Salt Spring Island, British Columbia

A delicious autumn soup to warm your tummy and soul!

 

INGREDIENTS

Serves 6

  • 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

INSTRUCTIONS

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