Thursday, January 21, 2016
Butternut Squash and Apple Soup
I first discovered this soup at my sister's house. She was making a giant pot of this on a very cold day and it was the perfect dinner. Luckily, she had made this soup many times and had already perfected it to her taste preferences. The two tips she gave me were to halve the recipe if I was not feeding a huge group. She also suggested reducing the amount of curry powder. She said the first time she made it exactly as the recipe stated it was a curry overload. I like curry flavors, but my sister prefers a hint of curry- nothing too overpowering. I also always prefer my soups to be a little spice, so I add red pepper flakes. This recipe is also a great vegan option that is filling but not heavy. However you tackle this soup, it's a delicious comfort food and freezes very well for future use.
Adapted from Ina Garten
2 to 3 tablespoons good olive oil4 cups chopped yellow onions (3 large)1 tablespoon curry powder (or 1 teaspoon if you prefer a milder taste)
1 and 2 teaspoons red pepper flakes (optional)5 pounds butternut squash (2 large)1 1/2 pounds sweet apples (about 4 apples)2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper2 cups water2 cups apple cider or apple juice
In a stock pot or large pot, combine the oil, onions, curry power and red pepper flakes (if using). Cook on low for 15 minutes, until the onions soften, stirring occasionally. In the meantime, peel and seed your squash. Cut in to 1 to 3 inch pieces (this does not need to be precise). Peel and core the apples and cute into to 1 to 3 inch pieces.
Add the squash, apples, salt pepper and 2 cups of water to the pot. Once boiling, cover the pot and simmer on low for 30 to 40 minutes, until the squash and apples are soft. Puree the soup in a food processor or with an immersion blender. If you need more liquid, add the apple juice at this point. Once the apple juice is mixed in, feel free to add more water if your soup is too thick. Add salt and pepper to season and enjoy. Pin It Now!