I know I know, you’ve heard me complain about Fall… but today, you’re going to hear what I love about this season – the food!! I’m such a huge fan of pumpkin, brussels sprouts and of course, butternut squash!
I recently got this new Moulinex Chopper and I thought I’d give it a whirl for this recipe. I’ve already used it for quick fixes like chopping onions and whipping up salsa or hummus, but I also thought it could be a great alternative to a big blender or food processor for bigger recipes. It’s small enough to fit in any cabinet, which makes this the perfect cooking accessory for city cooks, people on a budget, or first timers in the kitchen!
Plus, it helped me make this delicious bowl of fall goodness, so follow along…
1 medium butternut squash
2 apples (I used one Granny Smith and one Honeycrisp)
a bunch of fresh sage leaves
salt and pepper (truffle salt if you have it!)
2.5 cups broth
dash of cayenne powder
1/4 tbsp cinnamon
Preheat the oven to 400 degrees. Cut the butternut squash in half. Scoop the seeds out, replace with a few sage leaves and drizzle with olive oil and truffle salt (regular salt is fine, too!). Roast in the oven face up for 20 minutes. Flip them to face down and roast for another 20 minutes.
Roughly chop the apples and onion. Drizzle with olive oil, salt and pepper. Roast in the same 400 degree oven, but only for 20-25 minutes.
Let the squash cool a bit before the next step.
Same goes for the apples and onions!
Then pull out your Moulinex Chopper. Now, there are a few ways for you to do this next step. If you are by yourself, you could just scoop out a bit of the squash, spoon in a bit of the apples/onions, splash in a little bit of broth and boom – you’ve got your own bowl of soup!
If you’re making the whole batch, then you can be less strategic about how much squash, apples, and onions go in each round.
It helps to have a little bit of broth in there to loosen everything up.
Then put the top on and pull the string a few times! That’s it!
So easy, right?
Do that a few times and you have your puree!
Transfer all of that to a pot and add the rest of the broth. Add a dash of cayenne and cinnamon, and salt if necessary. You can add more than a dash of cayenne if you like spicy; or completely leave it out if you don’t. Simmer.
Before serving, fry up a few sage leaves for garnish… trust me, this step is way worth it.
Throw those on top with some Spicy and Sweet Roasted Pepitas.
I like my soups with a little bit of texture, so this chopper is ideal for me. If it’s too smooth, I get bored of eating it – hey, at least I’m telling the truth! Instead, this soup has a smooth texture with some bits of squash, apple and onion + crispy sage and crunchy flavorful pepitas on top. Anything but boring!
What do you guys think? Do you want to see more recipes with this chopper? Because if you do and you live in Chicago, you should come to a really fun event I’m co-hosting at the North Avenue Williams-Sonoma on October 13th! You can RSVP HERE and I hope to see you there!
This post was sponsored by Moulinex, but all opinions and the recipe are my own.