Jason’s Butternut Squash and Apple Soup

You’re cold. You’re hungry. You want soup. But maybe you want a soup that’s a little sweet, one that will fool your tastebuds into thinking that they’re getting away with something. That something, my friends, is butternut squash and apple soup. Cutting up the squash takes a bit of time, but this recipe is easy and delicious. Fruit and gourds together. What could be better?

Ingredients

  • 5 lbs butternut squash (2 or 3 medium-sized sqash)
  • 1 1/2 lbs sweet apples (about 4; Galas work well)
  • 4 cups chopped yellow onion (1 large should do it)
  • 2 T unsalted butter
  • 2 T olive oil
  • 2 T curry powder
  • 2 t kosher salt
  • 1/2 t black pepper
  • 2 cup water
  • 2 cup apple juice or cider

Preparation

  • Warm the butter, olive oil, onions, and curry powder in a large uncovered stockpot over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally and scrape the bottom of the pot to keep the onions from sticking.
  • Peel and cut up the apples and squash into smallish cubes. Peeling the squash takes patience and tough knuckles. Begin by cutting them in half near the top of the fat bottom part (scoop out the seeds and roast them later for a nice little snack). Use a peeler to remove the tough skin; it will take several swipes to remove each piece. Finally, use a sharp, sturdy knife to cube the squash.

  • Add the squash, appples, salt, pepper, and water to the stockpot. Bring to a boil and cook for 30 to 40 minutes over low heat.

  • Transfer the cooked pre-soup into a blender or food processor to puree. You’ll have to do this in batches, so it will be handy to have an extra pot or bowl around to use as you blend. Don’t be tempted to use an immersion blender; the squash will be too strong for it.
  • Once all of the soup is blended and back in its rightful pot, slowly add the apple juice until it is the desired consistency.

Serving

You won’t need to add much to this soup. Just ladle it into a bowl and enjoy. It goes well with a side salad, and a crusty baguette is always helpful to soak up as much of the sweet goodness as you can. An amber ale will pair with it nicely.

-Jason

FacebookTumblrStumbleUponRedditLinkedInShare

One thought on “Jason’s Butternut Squash and Apple Soup

  1. Pingback: you-food.net » Soup Time: Butternut Squash and Apple

Leave a Reply