Monday, September 22, 2014

Paleo Butternut Squash & Apple Soup (Recipe Revisit)

I can't resist posting this recipe again. It's hands down my favorite soup in fall, that I make more times than I can count. No one else in the house likes squash soup, so I put it into several containers and have very happy lunches all week long.

I didn't really have to adapt the original recipe from Ina Garten; the ingredients are all simple and straight-forward. I've had some readers ask me in the past about apple cider. While I'm not a juice drinker, I do buy cider in the fall from our local apple farm. Even if you can't get it fresh, though, bottled apple cider shouldn't have anything in it other than apples.

I like to keep my soup pretty thick, but you can certainly add more water and/or cider to thin it out. Sometimes I serve mine with a little nitrite-free crispy bacon crumbled on top, but this weekend I just had it as a sort of combination lunch/snack without any added frills.

Paleo Butternut Squash & Apple Soup (Recipe Revisit)
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.

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