We created the best sweet and spicy butternut squash soup! Our kitchen has been getting a lot of activity lately as my husband and I have been exploring new recipes. We’ve really been having fun thinking up new and unexpected pairings. I’ve also enjoyed researching recipes and taking pieces of multiple recipes to create something that I know I will like. We omit, add and change several ingredients until we find the perfect combination. I made this delicious sweet and spicy butternut squash and apple soup last week and needless to say, it was a huge hit with our family! The best part?! It was easy!
Here is what you will need (feel free to make changes and put your own twist on the recipe!)
- 32 oz butternut squash, chopped into cubes
- 2 fuji apples, peeled and chopped into cubes
- 2 medium size carrots, peeled and chopped (note: these take the longest to cook. I shredded mine to speed up the process)
- 4 cups organic vegetable broth (note: you can also use chicken broth)
- 1 cup water
- 1 tablespoon cayenne pepper (note: use less for less spice)
- 1/2 tablespoon salt
- 1/4 tablespoon pepper
- 1 tablespoon cinnamon
- 1 tablespoon brown sugar
Directions: Add vegetable broth, water, carrots, squash and apples to a large saucepan. Bring to a boil and then reduce heat. Once vegetables are cooked, use a hand masher to mash up the contents. Once mashed, add spices: salt, pepper, cinnamon, cayenne pepper and brown sugar. Continue to blend ingredients together until warmed.
You could easily make this soup in 30-45 minutes, but I chose to let mine cook the entire afternoon. The spices blended well this way and my entire house smelled delicious! You could also make this soup easily in a crockpot as well.
Everyone enjoyed it!