Wednesday, September 26, 2012

Paleo Butternut Squash & Apple Soup

If you're my fan on Facebook, you saw that I couldn't resist sharing a photo of my soup lunch yesterday. I'm not usually one to offer status updates or a pictorial journey through my day's eats, but this soup holds a special place in my heart. And stomach.
For some reason I can't get the caveman or either of my kids to love butternut squash soup. I'm not a fan of the gourd prepared many other ways, but the soup is one of my must-have fall dishes.

Ina Garten (aka the Barefoot Contessa) created my favorite version by far, incorporating curry powder and apples into the mix.

The curry doesn't add heat per se, but just a nice depth of flavor. I don't use much water to thin out my soup, preferring to to be extra thick. I also like to garnish it with some crumbled bacon, as the crispiness and saltiness are the perfect foils to the sweet, creamy nature of the soup.

Butternut Squash & Apple Soup
adapted from Ina Garten

1 tbs. butter
1 tbs. olive oil
1 large chopped onion
1 tbs. curry powder
2.5 lb. cubed butternut squash
2 apples, peeled and cut into chunks
1 tsp. salt
pinch of black pepper
1 cup water
1 cup apple cider

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender.

Stir occasionally, scraping the bottom of the pot. Add the squash, apples, salt, pepper, and 1 cup of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.

Use an immersion blender to puree soup (or transfer to blender or food processor, then put back in pot).

Add the apple cider and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Season with additional salt and pepper as desired.

9 comments:

  1. How much does this recipe make?

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    1. Hi Dana,
      It makes 3 1/2 quarts. Number of servings would depend if you're eating it for lunch, dinner,side etc. but one batch is enough to feed a family of 4 for dinner (in my experience).

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  2. This recipe is delicious! I can't eat butter, so I used bacon grease to sautée the onions. Holy cow! This was a hit with the whole family -- and was even better left over the next day.

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  3. Hi Susan, Looks delicious!

    Question: Is the apple cider store bought and is it sweetened?

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  4. Hi Al,
    thanks for you question! I used cider from our local orchard here, which is literally just pressed apples. Even standard store-bought cider shouldn't have any added sugar; the sweetness comes from the apples themselves. You could also try skipping the cider and simply squirting some fresh orange juice into the soup (and upping the amount of water to reach the texture you'd like). Thanks!

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  5. Thanks so much for your reply. All the cider that I've seen in my local stores are sweetened. I will skip the cider and squirt some orange juice in instead. I'm making this tonight!

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    1. we are pretty lucky to have a lot of fresh local cider here... in a pinch, though, I actually added some unsweetened applesauce as well when I didn't have cider. I hope you like the soup. I actually made it for lunch today!

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  6. It was delicious! I didn't add the orange juice because I forgot about it but it was still out of this world. Slightly sweet and creamy. Definetly, a new favorite!

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  7. I don't like curry powder, can I add something else, or just omit?

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