Thursday, June 9, 2016

{soups-salads-and-salad-dressings} Butternut Squash and Apple Soup

 

Butternut Squash and Apples are both fall crops, but thanks to our local markets, they are available year round.  This looks SO GOOD!

Butternut Squash and Apple Soup

http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-and-apple-soup-recipe.html  (Video at link)

Recipe courtesy of Ina Garten
SHOW: Barefoot Contessa
EPISODE: Back to School
Total Time: 1 hour
Prep: 20 minutes
Cook: 40 minutes
Yield: 3 1/2 quarts
Level: Intermediate
HEALTHY
Curry powder enhances the butternut squash and apple flavors in this soup.
Ingredients
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds 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 water
2 cups good apple cider or juice

Directions
Watch how to make this recipe.
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.


 

 

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