Newsletter sign up

Sign up for Market news, events, recipes & more!

 

Follow us

facebook-icontwitter-icon

Curried Butternut Squash Soup

Recipe for September 13, 2009

Cool weather is just around the corner and it’s not too soon to start thinking about what to do with wonderful butternut squash. Here’s an all-time favorite recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. It’s a winner!

  • 4 tablespoons sweet butter
  • 2 C finely chopped yellow onions*
  • 4 to 5 teaspoons curry powder
  • 2 medium-size butternut squash*
  • 2 apples*, peeled, cored and chopped
  • 3 C chicken stock
  • 1 C apple juice
  • Salt and freshly ground pepper, to taste
  • 1 shredded unpeeled Granny Smith apple (for garnish)
  1. Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
  2. Meanwhile peel the squash (a regular vegetable peeler works best), scrape out the seeds and chop the flesh.
  3. When onions are tender, pour in the stock, add squash and apples and bring to a boil. Reduce heat and simmer partially covered, until squash and apples are very tender, about 25 minutes.
  4. Pour the soup through strainer, reserving liquid and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add I cup of the cooking stock and process until smooth.
  5. Return puréed soup to the pot and add the apple juice and additional cooking liquid, about 2 cups, until the soup is of the desired consistency.
  6. Season to taste wit salt and pepper, simmer briefly to heat through and serve immediately, garnished with shredded apple

4 to 6 portions


* Ingredients can be found at the market