Butternut Apple Soup

As someone who is beginning to embrace a vegetarian diet, I am beginning to find a special joy in cooking various vegetable dishes.  Whether it is my Caprese Pasta dish or a good Panzanella salad featuring kalamata olives, it is quite an interesting adventure cooking with certain vegetables.

Since last weekend was cold, rainy, and dreary, I had a soup craving.  I poured through various websites in search of a perfect soup that incorporated butternut squash and apples, since Trader Joe’s discontinued their butternut apple soup that I loved so much.   First, I wanted something simple, and allowed for some slight modifications (like adding my special secret weapon that I use in mostly every dessert dish). 

The recipe I stumbled across came from Food Network, and while it was quite tasty, I found the recipe to be slightly messy. It was messy due to the fact that I do not have a food processor, so I improvised and used a blender instead. Another downside is that your kitchen and surrounding rooms will smell like curry. Since curry powder is a big ingredient in this recipe, it is my suggestion to light some candles (Yankee candles are the best. A personal favorite for the kitchen is Macintosh or Home Sweet Home.)

Overall, I rate this 5.5 out of 10. Next time, I am using my secret weapon spice in place of curry. It was a tad spicy for my liking.

Butternut Apple Soup

2 tbsp. unsalted butter
2 tbsp. olive oil
4 c. chopped onions
2 tbsp. curry powder
2 large butternut squash (peeled, cut in half, removed the seeds, and chunked)
4 Macintosh Apples (peeled, cored, quartered, and chunked)
2 tsp. salt
1/2 tsp. black pepper
2 c. water
2 c. apple cider

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15-20 mins. Stir occasionally, scraping the bottom of the pot.

Add the peeled, cubed squash and apples, along with salt, pepper, 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30-40 mins., until the squash and apples are very soft. Puree the soup in a food processor. Pour the soup back into the pot, and add the apple cider to make the soup the right consistency. Serve hot.

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