Butternut Squash and Green Apple Soup
Here's a recipe for a lovely soup I made over the weekend. It is especially nice to curl up with this cup of warm soup when it is cold and dreary out, much like it has been here these past few days.
2 leeks, white and light green part only, sliced
2 cloves garlic, minced
5 cups butternut squash, peeled, cut into 1 inch chunks
4 green apples, cored, cut into 1 inch chunks
6 cups broth
1 tablespoon curry powder
2 teaspoons cinnamon
3 tablespoons butter
salt and pepper to taste.
In a large pot, melt the butter, and sweat the leeks until half their volume, about 5 minutes. Add the garlic, and continue to saute for 1 minute. Season with salt and pepper, add the curry powder and the cinnamon and toast for 2 minutes. Add the squash and apples, stirring well to ensure they are evenly coated by the spices. Saute for 5 minutes. Pour in the broth, bring to a boil, and taste for seasoning. Continue to simmer the soup until apples and squash are well-softened, about 25 minutes. Remove the soup from the heat. Puree in batches in a blender until smooth. Return the soup to the pot, heat again to a simmer, taste for seasoning, and serve with a loaf of crusty French bread.
2 leeks, white and light green part only, sliced
2 cloves garlic, minced
5 cups butternut squash, peeled, cut into 1 inch chunks
4 green apples, cored, cut into 1 inch chunks
6 cups broth
1 tablespoon curry powder
2 teaspoons cinnamon
3 tablespoons butter
salt and pepper to taste.
In a large pot, melt the butter, and sweat the leeks until half their volume, about 5 minutes. Add the garlic, and continue to saute for 1 minute. Season with salt and pepper, add the curry powder and the cinnamon and toast for 2 minutes. Add the squash and apples, stirring well to ensure they are evenly coated by the spices. Saute for 5 minutes. Pour in the broth, bring to a boil, and taste for seasoning. Continue to simmer the soup until apples and squash are well-softened, about 25 minutes. Remove the soup from the heat. Puree in batches in a blender until smooth. Return the soup to the pot, heat again to a simmer, taste for seasoning, and serve with a loaf of crusty French bread.
posted by nosheteria at 8:46 PM
3 Comments:
Sorry, but how do you peel a butternut squash without taking a whole afternoon?
Ummm....with a peeler, perhaps?
I stumbled across your blog and I just love it. I think I would fall into the category of "those who love and know a bit about food". The first recipes I'm looking forward to trying are this soup and the Oreo cookies! My sister is in Norway right now and will be especially thrilled with the recipe as they don't have them over there! Good stuff-Double stuff! :D
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