As promised earlier in the week, here is my recipe for an AMAZING Butternut Squash Soup. It’s very loosely based on a combination of one from The Barefoot Contessa and one from Mark Bittman. Don’t let the directions fool you – it is super easy (aside from cutting up that squash – why is that so difficult???), and makes a nice quantity, so make it once and enjoy it for several days.
Butternut Squash and Apple Soup
1 T Butter
1 T Extra Virgin Olive Oil
1 medium onion, chopped
1 T curry powder
1/2 t. cumin
1 butternut squash, chopped
2 apples, peeled, cored and chopped
2 c. chicken broth
freshly ground pepper
Optional: chopped chives or green onions, heavy cream, coconut milk, roasted pumpkin seeds
Step one: Roast your butternut squash. Need instructions? Here they are: Roasted Butternut Squash Don’t bother with the sugar – you don’t need it here (and olive oil works just as well as coconut oil).
Step two: While your squash is roasting, heat the butter and olive oil in a stock pan, then add the onion, cumin and curry. Saute at a medium heat (stirring frequently) until onions are soft.
Step three: Once your squash in the oven is pretty soft (doesn’t have to be perfectly done – it’s okay if it’s still a bit hard), put it into the pan with the onions. Add the broth and apples and bring to a boil. Reduce the heat, cover and cook on low for about thirty minutes until the squash and apples are soft. This is truly hands off time, so clean the kitchen, walk on the treadmill or play with your kids!
Now you get to enjoy it! I like to sprinkle a few green onions or chives on top. You could add a bit of heavy cream or coconut milk to make it a little more decadent. Or even sprinkle roasted pumpkin seeds on top for a crunch.
This soup is a perfect lunch or light supper. It’s inexpensive, healthy and tasty. It’s wonderful the day it’s made, and even better later in the week when the smoky cumin and sweet apple/ butternut flavors have time to meld. So make a batch today and enjoy almost a whole weeks worth of lunches!