As the days get cooler and the fall harvest fills the markets, there’s plenty of reasons to think about comforting and warming recipes. Ever wonder what to do with those butternut squash you see in the grocery stores or at the farmers markets? Try them in this satisfying soup. It looks pretty on the table and tastes good too!
Butternut Squash Soup
4 medium butternut squash, halved and seeded
2 tablespoons butter
1 tablespoon olive oil
1 1/2 large white onions, thinly sliced
1 cooking apple, diced
Pinch of nutmeg
1/2 teaspoon ginger
1 teaspoon curry powder (optional)
1 clove garlic, crushed
1 tablespoon light brown sugar
4 cups vegetable broth
Black pepper to taste
Preheat oven to 400 degrees. Place squash, cut side up, on a baking sheet. Bake for 30 minutes, or until tender.
When squash is cool enough to handle, peel with a knife and chop roughly.
In a large pot over medium high heat, melt the butter with the olive oil. Add the sliced onions and sauté about 5 minutes.
Add the diced apple, nutmeg, ginger, curry powder and garlic.
Cook for 10 minutes, stirring often with a wooden spoon, until the onions become tender. Add the brown sugar and mix well. Let simmer for another 5 minutes.
Add the vegetable broth to the pot. Bring the mixture to a boil, then add the butternut squash and mix. Continue cooking for an additional 10 minutes, stirring often.
Purée soup with a hand blender until smooth, adding more broth as needed to achieve your desired consistency.
Season with salt and pepper and bring back to a simmer.