Saturday, November 27, 2010

Apple and Butternut Squash Soup

I had been wanting to try making Butternut Squash soup for a while. I found two recipes that looked Yummo! One was on a neice-in-laws blog,, and the other from the Food Network magazine. One had apples added to it, which I was a bit scared of and the other didn't. I took what I thought sounded good from both and combined into this recipe. The apples add a slight tartness to the soup which is good since the squash is kind of sweet. It was yummo! I will be making this again sometime. It's really good with bacon bits, french fried onions, or croutons as a garnish on top along with a little parsley! Definitely a comfort food!

Apple and Butternut Squash Soup

3 Tablespoons  Butter
1 Large Onions, Chopped
2 Tablespoons good quality Curry Powder
1 teaspoon Chili Powder
1/2 teaspoon thyme
5 Cups Chicken Stock, Homemade or low-sodium canned
1 Large Butternut Squash (Approximately 8 Cups), Peeled, seeded and chopped **see hint below
2 Firm, tart Apples (Such as Granny Smith), Peeled, cored and diced
Salt and freshly ground black pepper to taste
½ Cup half n' half
1 Tablespoon chopped fresh parsley or fresh cilantro

In a large soup pot, melt the butter over medium hat. Add the onions and sauté until translucent, approximately 5 minutes. Add the curry and chili powders and cook for another 5 minutes. Add half the stock and bring to a boil.
Transfer the mixture to a soup kettle, add the squash and apples, and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 45 minutes to 1 hour, or until the squash is tender. Stir occasionally to prevent the vegetables from sticking to the pan.
Place the mixture in the bowl of a food processor, or in a blender (blend in batches) and pulse until pureed.
Return the puree, cream and the remaining chicken stock to a clean soup kettle and bring to a simmer.
Ladle the soup into warm soup bowls and sprinkle with chopped parsley or cilantro.
Garnish with croutons, bacon bits, or french fried onions (durkee onions)
Serves 10

Note: The soup can be made ahead or frozen without the cream.
**here's a hint on an easy way to cut up the squash. Preheat oven to 350 degrees. Cut squash in halve lenthwise and scoop out the seeds. Place on a cookie sheet cut side down. Add about 1/2 cup water to the cookie sheet. Place in oven and bake about 35 to 40 minutes or until squash is fork tender. When cool to touch the skin peels off really easy and you can just cut into pieces. If you do this, then just add the apples at first and cook 20 minutes then add squash and cook another 20 minutes. Then follow the recipe as written.

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