September 25, 2018
The summer of extraordinary heat and heavy rain is coming to an end. I don’t know about you, but to me that means I can start using the oven again. Time for some fall comfort food.
How about a zesty squash soup? This is a favorite recipe of mine. It’s easy to make and really tasty.
Curried Butternut Squash Soup With Apples
- 2 TBS unsalted butter
- 2 TBS olive oil
- 3 large yellow onions, chopped
- 2 TBS mild curry powder
- 2 large butternut squashes
- 4 apples (sweet, such as Macintosh or Gala)
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 c. water
- 2 c. apple juice
1. Warm the butter, olive oil, onions, and curry powder in a large pot, uncovered, slowly over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
2. Peel the squash, cut it in half, and remove the seeds. Then cut the squash into chunks.
3. Peel, quarter, and core the apples, then cut into chunks.
3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring it to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.
4, Puree the soup in a food processor.
5. Pour the soup back into the pot. Add the juice and enough water to make the soup quite thick. Check the salt and pepper and serve hot.
You will love this soup with some crusty bread and perhaps a glass of white wine.
HELPFUL HINT: Squash can always be peeled, cut up and roasted, and then frozen. This kind of divides the work so that when you are ready to make the soup, you just throw in the cooked quash cubes and off you go.
I hope you enjoy this lovely fall soup. Have a delicious week!