It doesn’t quite feel like fall yet here in New Mexico but I can’t resist making this soup no matter the time of year. I can’t take credit for the recipe though, I got it from a friend who got it from a friend who got it from a cousin, so it’s probably been tweaked a little with each passing. Here’s the way I make it :)
Butternut Squash Soup
2 medium butternut squash
1 apple
4 tbs butter
2 medium onions
1 ½ tsp curry powder
4 tbs flour
Pinch of ground nutmeg
3 tsp better than bouillon paste, or 3 vegetable stock cubes
3 c boiling water
2 c milk
1 ½ tsp salt
Cut the squash in half long ways, scoop out the seeds, and discard them (or you can clean them and bake them with a little salt or seasoning for a snack!). Put the squash cut side down in a 9×13” baking pan with an inch of water and bake at 400º F for about an hour, or until soft enough to scoop out the insides.
Wait a little to start this next part since the squash takes a while to cook. (Insert time-lapse music here…)
Peel, core and chop the apple. Peel the onions and chop roughly. In a large pot on medium heat melt the butter and then sauté the chopped onions. Add the curry powder. Add the apple and cook until apples and onions are soft. Add the flour and nutmeg and fry lightly. After it has cooled or while using an oven mitt, scoop the squash out of its skin and into the pot.
Dissolve the vegetable stock in the boiling water. Add the stock, milk, and salt, to the squash mixture. Once everything is warm, ladle the soup in batches into a blender and purée until smooth. Once the batch is done pour it into a large mixing bowl until everything in the pot has been puréed. Return the soup to the pot to keep it hot.
Serving suggestions: I like to pair this soup with fresh buttered bread, slices of a good cheese like havarti dill, and some apple or pear slices. You can serve a side salad with goat cheese, apple or pear slices, pecans, craisins, and balsamic vinaigrette dressing. Or you can simply sprinkle goat cheese on top of the already creamy soup for added luxury ;) Enjoy!
by Erica M
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