Roasted Butternut Squash Apple Soup

Photo: Zomppa

Ingredients

2 medium-sized butternut squash

4 McIntosh (or other sweet cooking) apples

2 tablespoons unsalted butter

2 tablespoons olive oil

2 large yellow onions, chopped

2 tablespoons curry powder

1 tablespoon ground ginger

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 cups organic chicken stock

1 cup apple cider

3 tablespoons heavy cream

Parsley, chopped

Preparation

Preheat oven to 350F.

Peel and chop squash and apple to 2-inch chunks.

Lay butternut squash on two foil-lined cookie sheets, drizzle with olive oil and bake for 45 minutes or until tender (fork will pierce)

In large stockpot, add butter, olive oil, onions, curry powder and ginger, cooking over low heat for about 20 minutes until onions are translucent. Stir.

When squash and onions are done, add the squash, apples, and stock to the pot. Season with salt and pepper.

Bring to boil, then cover and cook over low heat for about 40-45 minutes or until squash and apples are really soft.

Mix immersion blender while on low heat and blend. Add apple cider until it is as smooth or thick as you want it.

Blend some heavy cream.

Season with salt and pepper according to taste and garnish with parsley.

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About

This soup freezes really well and perfect for cold days. The apples make it delectably sweet – don’t use as many apples or cider if you want it less sweet. The ginger and curry adds layers of flavors. While the squash doesn’t have to be roasted, it brings an extra depth and nuttiness that makes the soup something else. I also made some homemade croutons by simply chopping up sunflower bread and baking them in the oven until crispy and crunchy. Sunflower bread works perfectly with this soup because of the nutty saltiness.