Au Lecteur

Holiday Hit List: Curried Butternut Squash and Apple Soup

Posted in Food, To Do List by aulecteur on January 3, 2013

I have a Holiday Hit List – things to do over the holidays. Now that the chaos of Christmas is behind me, I’m getting to it. On the list is preparing quick grab meals for the winter. I’m making two soups and a bunch of freezer burritos. The first soup is Mom’s Curried Butternut Squash and Apple Soup, originally from It’s All About Food apparently. Credit where credit is due.

I ruined this soup when I first made it. I figure I burned the spices during the toasting step. So watch out if attempting. It’s a truly rewarding endeavor. It’s a tasty tasty soup.

EDIT: I attempted the soup again and it turned out splendidly. Really watch the spices; do that step on low heat, maybe even off the burner completely. The picture is from the successful second attempt.

Butternut Squash Soup

Serves 4

Cooked squash is much easier to peel than raw squash. If you don’t have time to roast
it, cut it in half, place both halves on a plate or baking dish, and cover them with plastic
wrap. Pop them in the microwave for about 10 minutes, then peel them with your fingers
once they are cool enough to handle.

1 medium butternut or acorn squash
1-2 Tbsp. (15-30 mL) canola or olive oil or butter
1 onion, chopped
1 Tbsp. (15 mL) curry powder or paste, or to taste
1 tart apple, chopped (Granny Smith)
1 Tbsp. (15 mL) grated fresh ginger
2 cloves garlic, crushed
3 cups (750 mL) chicken or vegetable broth
1 cup (250 mL) milk, evaporated milk, half and half or 35% cream (optional)
Salt and pepper
1-2 Tbsp pure Maple Syrup

Preheat the oven to 375°F (190°C).

Cut the squash in half lengthwise and scoop out the seeds. Place it cut side down in a
roasting pan that has been sprayed with nonstick spray and bake for 40-45 minutes or
until very tender. Set aside until it’s cool enough to handle. (You can cook the squash up
to 2 days in advance; keep it covered in the fridge until you need it or freeze it for a later
use.)

Heat the oil in a large saucepan set over medium heat and sauté the onion until soft.
Add the curry paste, apple, ginger and garlic and cook for a few more minutes, until the
apples start to soften. Peel the skin off the cooked squash using a vegetable peeler or your
fingers, and cut it into chunks. Add it to the soup with the stock and bring it to a simmer.
Reduce the heat and cook for about 10 minutes.

Purée the soup in a blender, or use a hand-held immersion blender to purée it right in the
pot until it’s as chunky or as smooth as you like. Return the soup to the stovetop, add the
milk or cream (if using), season with salt and pepper, and stir until it’s heated through.
Make sure you don’t boil it at this point, or the milk may curdle. Finish with the maple
syrup before serving.

From It’s about Food (via my mom)

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