- 1 Butternut or Buttercup Squash-smaller size one if available
- 2 Tbsp. Vegetable Oil
- 1 Cup Onions-diced
- ½ Cup Celery-diced
- ½ Cup Carrots-diced
- 1 Cup Apples-diced
- 2 Tbsp. Jalapeno Pepper
- 1 tsp. Ground Coriander
- 3 Cups Chicken or Vegetable Broth
- 1 Cups Apple Juice or Cider
- Salt and Black Pepper To Taste
Slice squash in half, scoop seeds out (seeds may be toasted and used for garnish) and place cut side down on a greased cookie sheet. Cover with foil, and roast in a 350° F. oven for 45 minutes or until tender. When tender, flip squash over, let cool slightly, and scoop out the roasted squash meat.
In soup pot over medium high heat, add vegetable oil and onions, celery, carrrots, and apples. Cook for about 4 minutes or until softened and sweet smelling. Add the jalapeno and ground coriander , cook for 30 seconds. Add the roasted butternut squash, the chicken broth and apple juice. Bring to a boil, and simmer for about 15 minutes until all ingredients are tender.
Transfer soup to blender or use a hand blender to purée soup to desired consistency. Season to taste with salt and pepper and serve hot. Garnish with a dallop of sour cream, sliced apple, toasted squash seeds, etc.