Tuesday, October 2, 2012

2-on-Tuesday: Butternut Squash with Apple Soup

Curry is available in
multiple colors and intensities
Fall has finally arrived in the hot and humid South! I always wish it to come in August or even in September, but it usually saves its grand entry until the first week of October. Nevertheless, I celebrate its return with pumpkins, mums, a little scarecrow on my front porch AND with this recipe! Last week I was giddy (while wearing my hoodie) as my home filled with the wonderful scent of autumn, this soup and homemade bread!

Butternut Squash with Apple Soup

4 cups  Onions, chopped
2 tablespoons  Olive Oil
2 tablespoons  Butter (or Pressed Coconut Oil)
2 tablespoons  Curry Powder (mild, medium or HOT!)

  • Saute these first four ingredients.
  • In a separate large pot, simmer on low the next five ingredients until fork-tender.

Scoop seeds out of the
squash before peeling

5 pounds  Butternut Squash, peeled and chunked
4 large  Apples, peeled, cored & chunked (I choose Honeycrisp or Braeburn because they are tart and cook well)
2 cups  Water (or for more flavor use Chicken Broth)
2 tablespoons  Salt
Black Pepper, to taste

  • Using either a Food Mill or a Food Processor, mill or pulse all of the above cooked ingredients into your preferred texture for soup anywhere from velvety to coarse.
  • Add only enough apple juice to thin the milled ingredients to your desired thickness.
  • Heat & Serve with a great bread!
  • Save the rest for easy lunch OR freeze it for a cold, winter day!
This same recipe is great substituting PUMPKIN for the Butternut Squash! 

Happy Fall Y'all!


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