September 17th, 2011
Butternut Squash and Apple Soup, Recipe, Easy Recipe for those Chilly Nights
Well, it certainly got a little rainy on this Saturday. My thoughts went to a nice warm soup for dinner. That’s all I wanted.
The recipe I chose I have made it my own by adding a little bit of this, a little less of that.
A butternut squash is a type of winter squash. It has a nutty, sweet taste; you know, like a pumpkin.
It can be roasted, toasted, mashed into casseroles, breads, and muffins. It can also be pureed into a soup. That’s where my recipe comes into play.
I hope you like it. It does have curry. Get a mild curry, if you want. It is up to you. But, curry does add a lot to it.
Butternut Squash and Apple Soup
2 tablespoons unsalted butter
2 tablespoons butter
2 tablespoons olive oil
4 cups yellow onions (chopped)
2 tablespoons mild curry powder
2 medium to large butternut squash
4 sweet apples
2 1/4 cups low sodium chicken broth
1/2 teaspoon freshly ground black pepper
salt (optional) Kosher salt to taste
2 cups Apple Cider
Warm butter and olive oil in a large pot. Add the onions and the curry powder. Cook, uncovered until the onions are tender. About 12 minutes or so. Stir them occasionally.
The squash is a little hard to peel, but please do so, then cut in half, remove seeds. Cut into chunks.
Next step is to core the apples and cut into chunks. I did not peel the apples. If that is what you like; you know what to do.
Add the squash, apples, salt, pepper and the chicken broth to the pot. Bring to a boil. Cover, reduce the heat to low and cook for about 1/2 hour or until the squash and apples are very soft.
In a food processor or blender, take your time to blend the majority of the soup. Return to the pot to keep hot. Make sure you keep chunks of squash, apples and onions whole so that you have more than a pureed soup. You can do this by just taking them out of the soup prior to pureeing, or just puree 3/4 of the soup only.
Add the 2 cups of apple cider. Stir.
As the pureed soup is kept warm, swirl into the soup the other 2 tablespoons of butter. This is an optional step. You can also add more butter, if you want to.
Serve garnished with homemade croutons, with an additional sprinkle of curry powder.
Note: My croutons were made with gluten free bread, but if you don’t want the croutons then a nice crusty bread will do.
I think this soup is buttery including a great balance of flavors, as well.
This soup is gluten free.
Enjoy!! Remember to make it your own. It will certainly, keep you warm…
Tags: Butternut Squash and Apple Soup, Delaware, Delaware Beaches, gluten free recipe, Recipe
