Butternut Squash and Apple Soup!
January seems to be the month of soups and smoothies. This Butternut Squash and Apple Soup takes time and preparation, but it is so worth it. What you will love is the slight sweetness from the apple and apple cider; then the robust flavor of the roasted butternut squash. I did not use curry as I didn’t have it on hand (and the soup came out fine). Next time I make this, I will try it with the curry seasoning, yet I will start out slow (maybe 1/2 teaspoon) and go from there. I have not really cooked with curry, so it will be a new experience for me.
As I mentioned, there is time involved in making this soup. If you make the entire recipe (I made half to try it), you will most likely have leftovers, which means additional meals and could also possible freeze for a later date. So, in the long run, it may save time!
Recipe adapted from: Ina Garten, from her cookbook, Barefoot Contessa Parties!
1 tablespoon ghee
1 tablespoon olive oil (or coconut oil)
2 cups chopped yellow onions (I used two medium)
2 large butternut squash
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup water
1 cup good apple cider or juice (organic preferred, no added sugar)
Gather your ingredients –
In a large stockpot, over low heat, heat the chopped onions in the butter and olive oil until translucent (about 15 minutes). Stir occasionally.
I added the chopped apples to the stockpot.
I decided to roast the butternut squash. Just slice in half, sprinkle with salt and pepper and place squash side down on a baking pan. Place in the oven at 400 degrees for about 25 minutes.
I placed the squash on parchment paper, but you could also just grease a baking pan with cooking spray.
- 1 tablespoon ghee
- 1 tablespoon olive oil or coconut oil
- 2 cups chopped yellow onions I used two medium
- 2 large butternut squash
- 2 apples
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup water
- 1 cup good apple cider or juice organic preferred
Preheat oven to 400 degrees F.
In a large stockpot, over low heat, heat the chopped onions in ghee and olive oil (or coconut oil) until translucent (about 15 minutes). Stir occasionally.
Add chopped apples to the stockpot (with the onions).
Place the squash on a baking sheet lined with parchment paper (another option: greased baking pan). Bake butternut squash for 25 minutes or until skin is slightly browned.
Out of the oven, I turned the squash over and will scoop out squash, and place in stockpot with onions and apples.
Stir the onion and squash mixture together in the stockpot. After mixed, place 1/2 mixture in a blender or food processor and puree until smooth. Continue with last 1/2 batch. Place pureed soup back into stockpot. I often use an immersion blender to puree since it is really easy this way.
After blending add pureed mixture back into the stockpot. Add the apple cider or juice and stir. Then add as much water as you need to get the desired consistency. Season with salt and pepper if needed.
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