Martha Stewart is an indisputable expert on all things cooking, so when she shares a recipe on her Martha Stewart Living Facebook page, we take note. Recently, the MSL team shared her recipe for Apple Butternut Squash Soup, and it quickly emerged as a fan favorite, garnering hundreds of likes and shares, and many comments from Martha fans.
It's the epitome of a fall recipe, and utilizes fresh, seasonal ingredients—like golden apples and butternut squash—plus festive spices like cumin, ginger, and coriander. What's more, "The soup can be made ahead of time and refrigerated up to three days or frozen up to a month," reads the recipe notes. "Let [it] cool completely before storing in an airtight container [and] reheat gently before serving," the notes continue. If you're looking for the perfect fall soup, Martha Stewart has you covered.
Butternut squash, peeled, seeded, and chopped
Golden apples, peeled, cored, and chopped, plus one apple, finely diced and tossed in lemon juice, for garnish (optional)
Freshly ground black pepper
Homemade or store-bought low-sodium chicken or vegetable stock
Water, plus more if needed
Jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)
Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about four minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Purée in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.