I went to the farmers market this weekend and stocked up on all that is Fall. I then spent Sunday night deciding what I should make first: something with squash or something with apples. This was a stressful decision because they are both such great ingredients. Then I remembered I didn’t have to choose… I could make a dish that combined these beauties. Squash Apple Pie didn’t sound great so here we are with Butternut Squash Apple Soup. This is not the squash soup that is more cinnamony/sweet. In this soup, the apple keeps the curry from taking over the flavors while still allowing some heat.
It’s very easy and very delicious. The only part I hate is cutting up the squash. Just awful. Nothing has ever wanted to be consumed less.
Inspired by ACozyKitchen
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onions (1 medium sized onion)
1 tablespoon mild curry powder
2.5 pounds butternut squash
2 sweet apples, such as McIntosh
Kosher salt/fresh pepper
2 cups chicken stock
0.5 cups apple cider
Roasted Cashews (I used maple roasted cashews)
Warm the butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15-20 minutes. Stir occasionally.
Peel, quarter and core the apples. Cut into chunks. Peel, cub and cut the putternut squash into chunks.
Add the squash, apples, a teaspoon of salt, 0.25 teaspoon of pepper and chicken stock to the pot. Bring to boil, cover, and cook over low heat for 30 minutes (if the squash/apples are not tender after 30 minutes continue cooking another ten-ish minutes).
Puree mixture using a food processor, food mill, hand blender, whatever. You could probably just use a potato masher. I like the soup to be pretty course and a little chunky but you can choose your choice.
Add the apple cider to the soup (adding more if it seems to thick still) and then season with salt/pep to taste. Garnish.