Butternut soup drizzled with coriander yogurt and pomegranate molasses (yes, that stuff again).
I modified my basic butternut soup recipe with the addition of some SunCrisp apples I got at the greenmarket last weekend. A firm, sweet, orange-blushed relative of Cox’s Orange Pippin, SunCrisp are a relatively new variety, developed in NJ in 1994. They are officially my new favorite apple.
I started the soup with a simple mirepoix, which I cooked in olive oil until tender and slightly golden. Then in went the chopped apples, which I left to soften in the heat for a few minutes. Then the spices– allspice, star anise, ginger, turmeric, coriander, nutmeg, and a tiny pinch of cayenne– which I stirred in the veg until fragrant. I added the stock and the chunks of peeled butternut, poured myself a glass of wine and let the soup do its thing for forty minutes or so. Once everything was nice and soft, I used my handy dandy hand blender to puree the soup, drizzling in some honey and splashing in a tiny bit of cream to bring everything together.
After ladling the soup into bowls, I spooned some flowery coriander-infused yogurt over top and scattered some droplets of the sour-sweet pomegranate molasses. It’s a simple soup to be sure, yet it brims with rich, warm flavors. And is a great way to make the most of the winter gourd and root veg superabundance.