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Roasted Butternut Squash and Apple Soup with Cumin-Dusted Pita Chips Recipe
Sep 28, 2011 @ 11:56 AM
Posted by
Daily Value: 17%
Servings: 6
Posted by
Nutrition
Cal/Serving: 340Daily Value: 17%
Servings: 6
| Fat | 16g | 25% |
| Saturated | 2g | 11% |
| Trans | 0g | 0% |
| Carbs | 43g | 14% |
| Fiber | 5g | 20% |
| Sugars | 12g | 0% |
| Protein | 8g | 16% |
| Cholesterol | 5mg | 2% |
| Sodium | 1576mg | 66% |
| Calcium | 81mg | 8% |
| Magnesium | 57mg | 14% |
| Potassium | 633mg | 18% |
| Iron | 2mg | 13% |
| Zinc | 1mg | 5% |
| Vitamin A | 8907IU | 178% |
| Vitamin C | 22mg | 37% |
| Thiamin (B1) | 0mg | 15% |
| Riboflavin (B2) | 0mg | 11% |
| Niacin (B3) | 4mg | 22% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 44µg | 11% |
| Vitamin E | 4mg | 18% |
| Vitamin K | 13µg | 16% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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With fall in the air and school in session, apples and pumpkins begin to fill the produce aisles. Here’s an idea for a delicious and easy-to-make soup that perfectly pairs apples with butternut squash. Add another layer of flavor when served with cumin pita chips.
Click here to see the 8 Ways to Use Apple Other Than Pie story.
INGREDIENTS
For the soup:
- 1 medium butternut squash, peeled, seeds removed, diced
- 2 tablespoons cooking oil
- 1 medium yellow onion, peeled and sliced
- 2 Granny Smith apples, peeled, cored, and diced
- 4 cups chicken stock
- 2 tablespoons grated ginger
- Salt and freshly ground pepper, to taste
For the pita chips:
- 2 pita bread rounds
- ¼ cup extra-virgin olive oil, plus more for serving
- 1 teaspoon ground cumin
- Salt, to taste
- Sage, finely chopped, for serving
DIRECTIONS
For the soup:
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and place the butternut squash on it with a sprinkle of water. Roast in the oven for about 20 minutes or until the squash is soft.
Heat the oil in a heavy bottomed stockpot over medium heat. Add the onion and cook until translucent. Add the apples and a little bit of the chicken stock. Let cook, covered, for about 10 minutes or until the apples are softened. (Be sure not to get any color on them.)
Add the cooked butternut squash and another cup of the chicken stock. Let cook for 5 minutes.
Using a blender, purée the cooked mixture, adding chicken stock as needed to get the consistency you want. If it’s too thick, you can also add a little water. Add the ginger and blend for 5 seconds. Add more salt and freshly ground pepper, to taste. Keep the oven on for the pita chips.
For the pita chips:
Turn the oven temperature down to 325 degrees. Cut open the pita rounds so that you end up with 4 thin rounds. Combine the olive oil with cumin and brush the mixture on the inside part of the pita rounds. Sprinkle with salt. Stack all of the bread rounds and cut into wedges. You should get 34 wedges in total.
Place these oiled side up on a baking sheet, and bake for about 3 minutes or until golden.
To serve, spoon into bowls, and serve with pita chips. You can sprinkle a bit of sage on top, or add a final drizzle of olive oil.
Recipe Details
Serves 6
Total time: 50 minutes
