Fall is coming up right around the corner and one of my favorite meals during these brisk months is soup. Take some time to whip up this Butternut Squash Apple Soup Recipe and let me know what you think in the comments. It is sure not to disappoint.
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
2 cups apple cider
creme fraiche or sour cream
Begin by sauteing the onions in olive oil and butter in a large stockpot uncovered over low heat until translucent. Add the curry powder. Mild curry powder works best for this recipe because it won’t overpower the apples and butternut squash.
Peel, quarter, and core the apples. Cut into chunks. Add the apples to the onions and cook until they are soft.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Steam the squash separately. (You can prepare the squash ahead of time – by steaming the squash ahead of time you reduce cooking time of the soup).
Add the squash to the soup. You can add raw squash to the soup, just simmer the soup until the squash is soft.
Add 2 cups of chicken broth and heat.
Take your immersion blender* and put into the soup, making sure it’s submerged under liquid and run until soup is smooth and creamy. Add apple cider, up to 2 cups, to lightly sweeten soup. Stir in 1 cup of creme fraiche and blend well. Season to taste with salt and pepper.
Your soup is ready to serve.
Optional: garnish individual soup bowls with additional creme fraiche or sour cream if desired. * We used and sell the Breville immersion blender.
Recipe adapted from The Food Network by Chef Corie Martin, Pink Lady Catering
This recipe was demonstrated at The Cook’s Station in our DCS kitchen by Chef Corie Martin and aired on Your Carolina with Jack & Kimberly – Carolina Cooks segment January 16, 2013.