|Butternut squash & green apples - match made in YUM!|
I love soups on a cool, fall day - and love them even more when paired with a fresh pressed panini, but I digress. Admittedly, squash and similar root vegetables (sweet potatotes? blegh!) are not my favorite but, for whatever reason, I think squash soup is divine. Go figure.
This recipe was certainly one of convenience - apples in hand, my mouth already salivating at the thought of anything curry (Dear Wyoming, please expand your restaurant options). And it was also a snap to put together. See for yourself!
|Don't you love having an apron that fits the mood?|
While I didn't get my recipe from Ina Garten (shocking, I know!) it looks like her version is almost identical to the one in my cookbook at home:
Butternut Squash and Apple Soup
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
From Ina's recipe:
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Sidenote from Pie Bird - you can peel a squash with a regular vegetable peeler! Then cut down the middle, scoop out the seeds/associated stringy meat, and chop into 1-2 inch chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Sidenote: This soup was even better the next day
with leftover brown rice and diced chicken!