This soup is especially delightful to serve in the fall season, when so many squashes are being harvested. The colors found outdoors (if you live on the East Coast!) match the beautiful color of the soup.
Ingredients
- 1 small onion, sliced thin
- 1 clove garlic, chopped
- 1 teaspoon smoked paprika
- 1 butternut squash, peeled, seeded, and cubed
- 1 potato, peeled and cubed
- 2 cups water (or broth, if you prefer)
- 1 apple, peeled and chopped
- Black Garlic & Sea Salt
- Sherry cooking wine, optional
- Sour cream, optional
Directions
- Saute onion, garlic, and paprika in medium pot with a little olive oil.
- Add cubed squash, potato, and water (or broth), and bring to a boil.
- Turn heat down, and simmer for 30 minutes.
- Add cubed apple and cook for about 5 additional minutes.
- Remove from heat and puree in blender.
- Pour soup into individual serving bowls.
- Swirl a tablespoon of sherry cooking wine into each bowl (optional).
- Sprinkle Quarter Moon Farm’s Black Garlic & Sea Salt over each bowl.
- Add a spoon or two of sour cream as a final topping (optional).
Pass the salt and pepper, but this soup is full of flavor without it. Serve with a crusty bread and cozy up near a fire for maximum comfort!