Butternut Squash and Apple Soup
Butternut Squash and Apple Soup Recipe from USA
Introduction
Butternut Squash and Apple Soup is a delicious and comforting dish that is perfect for the fall and winter months. The combination of sweet butternut squash and apples creates a rich and flavorful soup that is sure to warm you up on a cold day.
History
This recipe has its roots in traditional American and European cuisine, where butternut squash and apples are commonly used in soups and stews. The sweet and savory flavors of the squash and apples complement each other perfectly, making this soup a popular choice for many home cooks.
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp good olive oil
- 4 cups chopped yellow onions (3 large)
- 2 tbsp mild curry powder
- 5 lb (2.27 kg) butternut squash (2 large)
- 1.5 lb (680 g) sweet apples, such as McIntosh (4 apples)
- 2 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice
How to prepare
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.
- Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Variations
- Add a pinch of cinnamon or nutmeg for a warm and spicy flavor.
- Stir in some cooked bacon or ham for added protein and flavor.
- Garnish with toasted pumpkin seeds or croutons for added crunch.
Cooking Tips & Tricks
Be sure to cook the onions and curry powder slowly over low heat to develop their flavors.
- Make sure to peel and remove the seeds from the butternut squash before cutting it into chunks.
- Use a food mill or food processor to puree the soup to your desired consistency.
- Adjust the amount of water and apple cider or juice to achieve the desired thickness and sweetness of the soup.
Serving Suggestions
Serve the Butternut Squash and Apple Soup hot with a dollop of sour cream or a sprinkle of fresh herbs on top. Pair it with a crusty bread or a side salad for a complete meal.
Cooking Techniques
Use a food mill or food processor to puree the soup to your desired consistency.
- Adjust the amount of water and apple cider or juice to achieve the desired thickness and sweetness of the soup.
Ingredient Substitutions
Use vegetable broth instead of water for a richer flavor.
- Substitute pears for apples for a slightly different flavor profile.
- Use coconut oil or ghee instead of butter for a dairy-free option.
Make Ahead Tips
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Presentation Ideas
Garnish the Butternut Squash and Apple Soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a swirl of cream for an elegant presentation.
Pairing Recommendations
Pair this soup with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, or a light-bodied red wine, such as a Pinot Noir.
Storage and Reheating Instructions
Store any leftover Butternut Squash and Apple Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Nutrition Information
Calories per serving
Each serving of Butternut Squash and Apple Soup contains approximately 200 calories.
Carbohydrates
Each serving of Butternut Squash and Apple Soup contains approximately 30 grams of carbohydrates.
Fats
Each serving of Butternut Squash and Apple Soup contains approximately 8 grams of fats.
Proteins
Each serving of Butternut Squash and Apple Soup contains approximately 2 grams of proteins.
Vitamins and minerals
This soup is rich in vitamins A and C, as well as potassium and fiber from the butternut squash and apples.
Alergens
This recipe contains dairy (butter) and may not be suitable for those with dairy allergies.
Summary
Butternut Squash and Apple Soup is a nutritious and delicious dish that is rich in vitamins and minerals. It is a great option for those looking for a comforting and healthy meal.
Summary
Butternut Squash and Apple Soup is a delicious and nutritious dish that is perfect for the fall and winter months. With its rich and comforting flavors, this soup is sure to become a favorite in your household.
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to try. It was a crisp autumn day, and I was strolling through the farmer's market, admiring all of the vibrant colors of the season. As I passed by a stand overflowing with butternut squash and apples, a friendly vendor handed me a recipe card for Butternut Squash and Apple Soup.
I had never heard of such a combination before, but the ingredients seemed to complement each other perfectly. The sweet and earthy flavors of the squash, combined with the tartness of the apples, sounded like a match made in culinary heaven. I tucked the recipe card into my pocket and headed home to give it a try.
As I gathered the ingredients and began to prepare the soup, memories flooded my mind of all the recipes I had collected over the years. Some came from cookbooks, others from friends and family, and still others from chance encounters like this one. Each recipe held a special place in my heart, a connection to a time or a person that I cherished.
As the soup simmered on the stove, filling the kitchen with its warm and comforting aroma, I thought back to my own grandmother. She was the one who first sparked my love for cooking, teaching me the importance of using fresh, seasonal ingredients and taking the time to savor the process. I could almost hear her voice in my ear, guiding me through each step of the recipe.
When the soup was ready, I poured myself a steaming bowlful and sat down at the table to taste it. The flavors were even better than I had imagined - the sweetness of the squash and apples mingling with the savory herbs and spices, creating a perfect balance of flavors. I knew right then and there that this recipe would become a staple in my own repertoire.
Over the years, I have made Butternut Squash and Apple Soup countless times, each batch bringing back memories of that crisp autumn day at the farmer's market. I have shared the recipe with friends and family, passing on the tradition of creating delicious and nourishing meals from simple, wholesome ingredients.
As I sit here now, penning this story for my grandchildren to read, I can't help but feel grateful for all of the recipes and culinary wisdom that have been passed down to me over the years. Each one is a treasure, a link to the past that keeps me connected to my roots and the loved ones who have shaped me into the cook I am today.
So, if you ever find yourself at a farmer's market on a cool autumn day, and a friendly vendor hands you a recipe card for Butternut Squash and Apple Soup, I hope you will give it a try. And as you savor each spoonful, may you feel the love and the memories that have been woven into every delicious bite.