Tuesday, September 24, 2013

Curried Squash-Apple Soup

Before tonight's post, I need to rave about a weekend visit to Woodstock Farm Animal Sanctuary. We fed blueberries to chickens who were just rescued in a special chartered flight across country, snuggled up with sheep and goats, and gave a belly rub to one of Julia's piglets (an honor!). It was a humbling experience to visit these animals who are not here for human consumption, use, or entertainment, but are just living out their natural lives. They are truly the Lucky Ones, and please visit Woodstock or any other animal sanctuary near you to support the efforts of the folks who run these places.

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
1. Heat the olive oil in a large saucepan over medium-high heat.  Add the onion and cook for 5 minutes, until soft.

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.

Nutrition Info:
4 servings (1 and 1/2 cups), Calories 141

Tasting Notes:
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.


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