Warm up with this fall favorite of mine and think happy thoughts about our upcoming Soup & Bread event!
Butternut Squash Soup (inspired by Ina Garten)
- 2 tablespoons unsalted butter
- 4 cups chopped yellow onions
- 4 tablespoons curry powder
- 2 tablespoons of cayenne pepper
- 6 pounds butternut squash
- 3 pounds sweet apples
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups apple cider
- 4 cups of chicken stock
Warm the butter in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. 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 stock to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 60 minutes, until the squash and apples are very soft. Use an emulsion blender to break down the chunks of apples & squash.
Add the apple juice and last two cups of stock; it should be slightly sweet with a kick at the end. Add salt and pepper. Serve with a dollop of sour cream, roasted pumpkin seeds and a pinch of cayenne.