Another adventure in Autumn’s produce, this soup combines rich butternut squash and tart Golden Delicious apples with a touch of curry and cinnamon. The produce used below was grown locally. There were several recipes online for this type of soup, but none really matched what I was looking for, so this is more of an original creation with a little help. Great for a rainy day! This is also going to be Turmeric-mania Recipe #8.
1 butternut squash, peeled and seeded, cut into 1-inch chunks
3-4 small or medium tart apples, peeled and cored, cut into 1-inch chunks
2 tbsp butter or oil
1 medium onion, chopped
3 garlic cloves, minced
2 tsp curry powder
1 tsp salt
1/2 tsp cinnamon
4 cups vegetable stock (chicken broth can be used instead)
In a large stockpot over medium heat, melt butter or heat oil and add onion and garlic. Saute 3-5 minutes until tender and fragrant. Add salt, curry powder, and cinnamon. Saute 2-3 additional minutes.
Add vegetable (or chicken) stock, butternut squash, and apples. Bring to a boil and simmer gently for 25-30 minutes, until squash and apples are tender.
Working in batches, puree soup in a blender or food processor until smooth. Reheat if necessary. Serve with roasted pumpkin seeds and a pinch of nutmeg (if desired).
