Happy Monday! Yesterday I took dinner to a friend who underwent knee surgery, and I decided to try out a new recipe a client brought me. I wish I knew the source of it, but she brought me a copy of a paper that had been torn out of a magazine...so, this soup's creator remains anonymous.
I LOVE butternut squash soup. The reigning champion at the current moment is the butternut squash soup from The Blue Lemon. If you ever come to Utah, eat there please. The butternut squash soup is like Christmas in a bowl. Anyways, I have always wanted to make it myself, but I have hesitated to do so because cubing the squash seemed like such a hassle. However, now you can buy pre cut and cubed squash in the refrigerated produce section at Costco. Hello. Talk about time saving. This soup was pretty dang easy.
Curried Butternut Squash Soup
1/4 cup butter
1 rib of celery, diced
2 cups of onion diced
4 tsp of curry powder
2.5-3 pounds of butternut squash cut and cubed
3 granny smith apples, peeled, cored, and diced
3 cups of water (or chicken or vegetable stock)
1/2-1 cup cider
salt & pepper to taste
In large pot combine butter, celery, onion, and curry powder. Cover and cook on low until vegetables soften. Add to the pot squash, apples, and water. Bring to a boil and cover. Reduce heat to medium and cook for 20-30 minutes, or until squash and apples are cooked through. Drain liquid off and reserve to later add back in. Use an immersion blender or a regular blender to puree squash and apple mixture. Return pureed mixture back to pot and add in desired amount of cider and previous liquid unti you achieve your desired consistency. Add salt and pepper to taste. I also ended up adding in some nutmeg, and a bit of cinnamon. Garnish with a dollop of greek yogurt, sour cream, grated apples, or cinnamon. Recipe serves 10.
We are definitely entering soup season, and soups are great when you are trying to watch what you are eating. They are filling, and can be very healthy!