Now that temperature’s are starting to drop and the fall season is here in full force, it’s time for me to prepare an oldie but goodie chunky butternut squash soup with apples! If you’re like me and really get into the fall season with an apple picking excursion at your local apple orchard, then you have a delish chunky butternut squash soup with apples waiting for you. Not near an apple orchard, no time to and/or on a penny pinch? No worries, head over to your supermarket or farmers market and pick out your favorite apples! Fuss free apple selection-if you want red delicious, mcintosh or yellow apples–go for it! Feeling adventurous? Mix all 3 and see how that goes! For my butternut squash soup recipe with apples, I went for mcintosh apples and it came out just fine!
Here’s what happened, it was a stocking up refrigerator day and I hit the local farmer’s market and you know how they do–they showcase the prettiest butternut squashes and well, I picked one out and started thinking oh YUM, so ready to prepare a good chunky soup for the day. And so it went ! Here’s one thing I’ll admit, peeling the butternut squash skin is definitely a “task” but so well worth it! Crank out your favorite tunes and get to prepping! I had my Sunday jazz on full swing and that definitely set the mood. I’m a fan of Circulon Cookware Set and I’m certain this was one of the better investments I ever made.
Okay, I’m Asian (can you tell?) so I make my soup with a slight twist–I toss in a few bits of ginger, garlic and rice—promise it’s good! I like my butternut squash soup chunky, hearty and savory versus smooth and creamy, I omitted the half and half or milk in the ingredients. You won’t need to blend this in the end! What a taste sensation to spoon up chunks of squash, bits of apple and surprise some rice too! Enjoy this chunky butternut squash soup with apples recipe from me to you!
Ingredients
- 1 Whole Butternut squash, peeled and cube
- 6 cups of water with chicken or vegetable bouillon cube or chicken/vegetable broth
- 3 large apples, cubed
- Minced thumb size ginger root
- 1 garlic clove minced
- 1 yellow onion, diced
- 3/4 cup of rice
- 1/2 tsp of cumin
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1 tablespoon of oil
- Salt to season to taste
Instructions
- Heat up pressure cooker, add oil and stir in diced garlic, minced ginger, garlic and stir for about 2 minutes, or until partially cooked
- Add the broth mixture, cubed apples, butternut squash, rice and seasonings
- Cover the pressure cooker and bring to boil
- Heat for 30-35 minutes on medium heat
- Add salt to season to your taste
- ** Variation bonus: in lieu of rice, you can add cooked elbow macaroni AFTER the soup has been cooked. Do not add the pasta with the pressure cooker while the other ingredients are cooking. Cook the pasta separately, and add in the end.
