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.
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
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
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.