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Salt Spring Sea Salt

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!

Serves 6

Ingredients

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

  1. 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.
  2. 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