Butternut squash is a great source of dietary fiber and potassium. Turmeric, known as a medicinal spice and a member of the ginger family, has powerful anti-inflammatory qualities. Sweet, hearty and nutritious, this soup is a bowl of complete goodness. There are many ways to make butternut squash soup, but the combination of vegetables, fruit and spices makes this soup one to be repeated. This soup is even better the next day!
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 1 tablespoon ground turmeric or mild curry
- 1 large butternut squash peeled and chopped. I buy the the squash already peeled and cut.
- 2 large sweet apples
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups water
- 1 cup apple juice or apple cider
- 1 tablespoon creme fraiche or sour cream optional garnish
- Heat the butter and olive oil in a Dutch oven or large stockpot over low heat. Add the onions and turmeric (or curry) 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 the apples 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.
- 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 creme fraiche or sour cream.