Monday, October 14, 2013

Butternut Squash Soup

Photo Cred: Creme de la Crumb

First of all, let me say that I finally started my new job about a month a go and things are going well! Of course, with more time away from home I have had less time to take pictures and blog as much as I would like.  Thankfully, I had today off and was able to hit the kitchen and experiment!  After searching Pinterest, I decided that it was high time I made some Butternut Squash soup!  I have seen variations everywhere lately and wanted to put my own spin on it. Let me tell you, it was the perfect way to fulfill my "Fall comfort" craving.  It's based on the recipe I found here.  My only additions were extra apples (if you know me this is hardly surprising) and the use of Curry powder instead of Sage.  

Here is what you will need:

About 4lbs of Butternut Squash (I used two large Squash)
2 medium Granny Smith Apples
2 1/2 Cups Chicken Broth
2 1/2 Cups Water
1 Medium Yellow Onion
1/3 Cup Heavy Cream
1-2 Tsp. Curry (to taste)
Salt/Pepper (to taste)

  • Preheat the oven to 425

TIP: Instead of peeling and dicing the squash I prefer to cut the squash in half, deseed, spread with 1 tbs. butter, season generously with salt and pepper, and then roast for about 50min to an hour.  It's faster, and doesn't take long to scrape the meat from the skins.
  • While the butternut squash is roasting, de-core and dice the apples as well as the yellow onion.  Add 1 tbs. butter to a sauce pan and toss in the apples and onion (season with salt and pepper) and let simmer for about 7 minutes or until tender.  Set aside.  
  • Once the squash is fork-tender, remove from oven and allow to cool.  Scrape the meat from the squash and add to the apple/onion mixture (discard skins).  
  • Then add the chicken broth and water along with the Curry powder.  Bring to a simmer and let sit for about 15 minutes.  Remove from heat and stir in heavy cream.  
  • Add small batches of the mixture into a blender and pureĆ© until smooth.  Return to another pot on low heat and adjust seasoning to taste. 
  •  Serve with Parsley as a garnish or roasted pumpkin seeds.

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