Curried Butternut Squash and Apple Soup

I have a love affair with butternut squash.

Butternut squash ravioli.

Butternut squash soup.

Butternut squash fries.

Butternut squash lasagna.

SIGN. ME. UP.

 

 

This recipe is awesome because theΒ butternut squash, apples, and shallots play a leading role, allowing their own true flavors to shine.

To add depth and a silky texture, all this recipe needs is a mere 4 tablespoons of heavy cream or coconut milk.

And for those at your dinner table that need a dose of cheese to top off their butternut squash extravaganza, serve some shredded parmesan on the side.

Veggie soups are some of my favorite meals to make on a Sunday night, because you can whipΒ ’em up, place individual servings of the soup in small tupperware containers, and stick ’em in the fridge or freezer.

Just reheat in a saucepan, and you are free to enjoy sweet, curried b-nut squash goodness all week long.

Mmm. mm. mmmmmm.

This soup is also a great idea for a first course at a holiday dinner.

I love how my brother- and sister-in-law always serve a different kind of smooth, veggie soup as a first course before their Thanksgiving dinner. It always whets our appetites, and the fact that it’s homemade makes it feel extra special.

Lastly, making soup is a thoughtful gesture for friends and loved ones who are ill (both with headaches and heartaches).

A big, fresh batch of homemade soup is sure to brighten their day.

Try this recipe people! It will just make you feel warm and good inside.

And itΒ received an extraordinarily loud “Mmm!” grunt from Mr. Peaches and Cake.

Haha should I have like a grunt decibel-level rating system for my recipes?

If so, this one gets 5 out of 5 grunts of approval.

Β I am so grateful to have had my WΓΌsthof Classic Ikon 8″ Hollow-Ground Chef’s KnifeΒ to slice and dice the butternut squash. I think a good-quality knife is one of the best investments you’ll ever make.

A knifeΒ also makesΒ an excellent holiday gift for that fresh-out-of-college twenty-something in your life with a new apartment but no properΒ equipment. It may not be at the top of their wish list, but you can be certain that they will use it forever.

Enjoy!

xoxo,
peaches & cake

Curried Butternut Squash and Apple Soup
Adapted from Cook’s Illustrated, Holiday Edition 2011
Serves 8 – 12
*RECIPE UPDATED 9/17/13.

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• 2 medium butternut squash, peeled, halved, seeded, and cut into 1 Β½-inch chunks
• 6 ounces shallots, peeled and quartered
• 2 Fuji or Golden Delicious apples, peeled, cored, and chopped
• (Feel free to experiment with using more apples than this.)
• 1/4 cup coconut oil or butter
• 2 teaspoons kosher salt
• 1 teaspoon fresh-ground pepper
• 8 cups chicken broth
• 4 tablespoons heavy cream or half-and-half (preferably organic pastured)
• 1 tablespoon maple syrup or honey
• 1 Β½ teaspoons curry powder
• grated parmesan cheese (optional, for topping)

Adjust oven racks to upper- and lower-middle positions and pre-heat oven to 450 degrees. Combine squash chunks, apples, shallots, coconut oil or butter, salt, and pepper in a large bowl and toss to combine. Arrange squash mixture in single layers on 2 rimmed baking sheets. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add Β½ cup broth to each baking sheet and scrape up any brown bits with wooden spoon or spatula. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.

Working in 3 batches, puree squash mixture and remaining 7 cups of broth in a blender or food processor until smooth. Transfer pureed squash mixture to large pot and stir in the cream, maple syrup, and curry powder (be sure to taste!). Bring soup to a simmer over medium-high heat, adding water in ΒΌ-cup increments as necessary to adjust consistency to your liking. Serve.Β If desired, top with a few grinds of pepper and a sprinkling of grated parmesan cheese if desired.