Last week I sent you to Kludgy Mom who posted what looked like a delicious recipe from Martha Stewart for Pureed Butternut Squash Soup. I love the thought of a touch of ginger in that recipe and intend to try it while butternut squash are still plentiful and the weather still dreary. I just couldn't go another week, however, without then sharing my go-to butternut squash soup which includes apples. I absolutely adore the addition of the apples and the curry. And, in my opinion, it achieves the ultimate in soup success -- a creamy soup without the addition of cream.
This recipe, for Butternut Squash and Apple Soup, is from Barefoot Contessa Parties!
It is absolutely one of my favorite cookbooks. And while it does offer many wonderful, make-ahead meals great for entertaining, it is also filled with wonderful everyday recipes -- no party required.
It is absolutely one of my favorite cookbooks. And while it does offer many wonderful, make-ahead meals great for entertaining, it is also filled with wonderful everyday recipes -- no party required. This does make a large pot of soup -- 3 1/2 quarts -- so you could also cut it in half if you are cooking for just your family. Or {even better} freeze half for a labor-free soup and salad night.
Butternut Squash and Apple Soup (via foodnetwork.com)
Ingredients
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder (I have played with this and added a little less at times)
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
Directions
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.
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 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.
