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POTIMARRON (KURI) SQUASH AND APPLE SOUP - SOUPE AU POTIMARRON ET POMMES
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Servings: 4 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium onion diced
  • 1-1/2 pounds (750g) kuri squash peeled and cut into small cubes
  • 1 large tart apple, peeled, cored and cut into cubes
  • 1 teaspoon moundedcoarse sea salt
  • 1 cinnamon stick
  • Sea salt and freshly ground black pepper
  • 1-2 tablespoons pumpkin seed or extra virgin olive oil
Instructions
  1. Melt the butter in a medium-sized saucepan over medium heat, add the onion and cook, stirring, until the onion is translucent, about 8 minutes. Add the squash and the apple, stir, and cover it by 3-inches (7.5 cm) with filtered water. Add the sea salt and the cinnamon stick and bring to a boil over medium-high heat. Reduce the heat, cover and cook until the squash is tender through, about 25 minutes.
  2. Remove the star anise, purée the soup, then season it to taste with salt and pepper.
  3. Divide the soup among six soup bowls. Drizzle each bowl with an equal amount of pumpkin seed oil, and serve.