Now back home in NYC, I'm turning my attention to autumn and two of my favorite fall foods: butternut squash and apples. Combine them both in this warming bowl of soup, with a dash of curry powder thrown in for good measure.
- 1 and 1/2 teaspoons olive oil
- 1/2 cup chopped onion
- 3 and 3/4 cups (1/2-inch) peeled and cubed butternut squash
- 3 and 3/4 cups chopped Golden Delicious apple
- 2 and 3/4 cups water
- 1/4 cup coarsely chopped celery
- 2 and 1/4 teaspoons curry powder
- 3/4 teaspoon peeled and chopped fresh ginger
- 1 seeded and chopped serrano chile
- 1 vegetable-flavored bouillon cube
2. Add the butternut squash, apple, water, celery, curry powder, ginger, serrano, and bouillon cube.
3. Cover and simmer for 30 minutes - the squash should be tender.
4. Ladle half of the squash mixture into a blender and process until smooth. Transfer the pureed soup to a large bowl and repeat with the remaining squash mixture.
Note: I recommend covering the center piece of your blender's lid with a dishtowel or paper towel so steam can escape - otherwise you risk a messy explosion.
4 servings (1 and 1/2 cups), Calories 141
I went back and forth at first, wondering if the soup was too sweet from the apple. Ultimately, I decided I enjoyed that the squash and apple are equal players in this recipe. If you want a more traditional squash soup, increase the butternut slightly and decrease the apple. The heat from the curry and serrano is just right though, and the soup has a very creamy, rich body, almost more like a bisque.
Update: Leftover soup is just as yummy chilled the next day, so consider saving some or even making a double batch.