Thursday, September 13, 2012

Recipe: Butternut Squash and Apple Soup

Butternut squashes are starting to arrive at my grocery store, so this week I brought one home and made Ina Garten's Butternut Squash and Apple Soup. The recipe calls for McIntosh apples and apple cider, seasoned with curry...yum!

Ina Garten's Butternut Squash and Apple Soup

What you'll need:
2 Tbsp. unsalted butter
2 Tbsp. olive oil
3 large yellow onions, chopped
2 Tbsp. curry powder
5 pds. butternut squash
4 large McIntosh apples
2 tsp. kosher salt
1/2 tsp. fresh ground pepper
2 cups water
2 cups apple cider or juice

 1.Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15-20 minutes, until onions are tender. Stir occasionally, scraping the bottom of the pot. In the meantime, peel the squash, cut in half, remove the seeds, and cut into chunks. Then, peel, core, and cut the apples into chunks. 
2. 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 30-40 minutes until the squash and apples are very soft. Use a hand blender right in the pot or a food processor to blend everything into a soup. 
3. Add the apple cider/juice and enough water to make it the consistency you like. The soup should be sweet and thick. Check the salt and pepper to taste and serve hot.  
*All images taken by me*