Butternut Squash and Apple Soup

404A4613-8.jpg

It’s nice having a dish to serve as an appetizer or side that (1) can be made well in advance, (2) doesn’t require oven space for reheating, and (3) is easy to make and delicious to eat. This butternut squash and apple soup not only fulfills these three categories, but it also gets bonus points for showcasing some of fall’s best produce - bringing some incredible spicy and sweet flavors to the Thanksgiving table amidst an overly savory and otherwise indulgent meal.

Butternut Squash and Apple Soup

Adapted from a recipe by Ina Garten

Ingredients:

Directions:

404A4533-1.jpg

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.

404A4543-2.jpg

404A4548-3.jpg

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.

404A4553-4.jpg

404A4568-5.jpg

404A4579-6.jpg

404A4601-7.jpg

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.

404A4613-8.jpg

 
3
Kudos
 
3
Kudos

Now read this

Whole Wheat Fettuccine with Turkey Sausage and Spinach

The beauty of cooking with incredibly fresh, high quality products is that you don’t really need a formal recipe to do things right. I know cooking without a recipe could sound intimidating, but in the middle of a typically hectic work... Continue →