Friday, September 10, 2010

Butternut Squash and Apple Soup

I am so honoured to be here with a guest post!  When SLPS asked me if I wanted to write for her blog I jumped at the chance to 'meet' some new bloggers!  I hope you had a wonderful summer and are not too shocked by the changes in weather as we head into Autumn.  I know I am ready for some cooler temperatures, changing leaves and pumpkin spice lattes! 
Since this is such an amazing time of year for fresh Autumn fruits and vegetables I thought I would share one of my favourite recipes...Barefoot Contessa's Butternut Squash and Apple soup!  I have made this every year and it always hits the spot!  It blends all of the best flavours of Autumn as well as the touch of curry so indicitive of cooler weather.
I suggest serving this with some parmasean cheese, garlic bread, a white wine and a good movie!  Some handsome company wont hurt either!

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
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.
Have a fabulous day!


  1. Thanks for the chance to guest post! I had lots of fun coming up with an autumn themed post :O)

  2. That soup sounds so good! I may just have to whip it up for football on Sunday.

  3. I make a soup just like this, but with pears and ginger instead of apples and curry. I'm looking forward to trying this out! Thanks for sharing.

  4. This sounds so delicious. I just bought some butternut squash at the Farmer's Market and was wondering what to do with it. Now I know!

    Thank you. Squash and apples together, yum!

  5. Oh this soup is right up my alley. I make a similar soup, but use leeks in it. I will have to try it with apples because I bet that lends a sweet taste to the savory. Very nice, thanks for sharing.