Butternut Squash and Apple Soup


 

Butternut Squash SoupRecently, I attended an interview with Ina Garten, Food TV personality and cookbook author, about her eighth cookbook. Her interesting life story, and delicious recipes inspire me to be a better chef and food blogger. In honor of her new cookbook, I made a butternut squash soup recipe from one of her older (healthier) cookbooks.  She uses curry powder, but I substituted turmeric instead. A member of the ginger family, turmeric has many disease prevention qualities and is also known for its anti-inflammatory properties. This soup is even better the next day!

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 cups yellow onion, peeled and chopped (1-2 onions)
  • 1 tablespoon mild curry or 1 tablespoon turmeric
  • 3 1/2 pounds butternut squash (1 large squash), I buy the squash already peeled and halved.
  • 1 pound sweet apples (2-3 apples), McIntosh are a good choice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups water
  • 1 cup of fresh apple cider or apple juice (optional)

Heat the butter and olive oil in a large stockpot over low heat. Add the onions and curry (or turmeric) and cook uncovered for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

While the onions are cooking, 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 a 1 1/2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low and cook for 30 to 40 minutes, until the squash and apples are tender. Process the soup through a food mill or puree it coarsely in a bowl of a food processor fitted with a steel blade. If you own an immersion blender, this is a good recipe to use it.Immersion Blender

Pour the soup back into the pot. Add the apple juice or cider and enough water to make the soup the consistency that you like. It should be slightly sweet and quite thick. Season to taste with salt and freshly ground pepper. Optional: garnish with a dollop of sour cream or creme fraiche.

Source: Barefoot Contessa

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6 comments

  1. Maggie

    Made this yesterday. Have made other similar soups, but this one is the best! I used Turmeric; I also substituted chicken broth for the water, and used oj instead of apple juice (2 cups/1/2 cup)). This soup is delish and the color of it is luscious!

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