Few things are more warming or comforting on a brisk fall day than a steaming bowl of spicy squash soup.
Butternut squash is one of the simplest squashes to prepare because its smooth skin peels easily, and the deep orange flesh is slightly softer and therefore easier to cut than some other varieties. However, any squash with a similar flavor and texture, such as acorn or buttercup squash, can be substituted for the butternut squash in this recipe. The flavor may be a little different, as butternut is slightly sweeter than some other varieties, but this may actually be a preference for some diners.
Butternut squash soup pairs well with these hearty bran dinner rolls for a great vegetarian meal. This pear and greens salad would also make a good compliment to the fruitiness and spiciness of the soup. The soup could also be served as an excellent first course for Thanksgiving or Christmas dinner. Butternut squash soup freezes and reheats very well with no change in texture, making it a perfect prepare-ahead meal for busy days.
You will need:
- 2 tsp. olive oil
- 1 onion, finely diced
- 2 cloves of garlic, crushed
- 2 apples, peeled, cored and diced
- 1 tbsp. fresh grated ginger
- 1 tbsp. curry powder
- ½ tsp. cumin
- 1 butternut squash, peeled, cored and cubed (about 6 cups)
- 4 cups chicken broth
- 1 cup unsweetened apple juice
- Salt and pepper, to taste
- ½ cup plain, unsweetened yogurt
Directions:
- In a large cooking pot, heat the oil over medium heat. Add the onions and sauté until soft, about 2 minutes. Add the garlic and apples, ginger, curry and cumin, and cook for another several minutes, until all the ingredients are heated through and slightly soft but without browning the garlic.
- Add the cubed squash, chicken broth and apple juice, and bring to a boil. Cover the pot and simmer on medium-low heat for 30-40 minutes. The squash should be tender when pierced with a fork.
- Carefully pour half of the hot mixture into a large food processor or blender, and puree until smooth. (Do not entirely close the lid while doing this – the steam from the hot liquid needs an escape vent). Repeat with the remaining soup.
- Pour the puréed soup back into the soup pot, and add salt and pepper to taste. Reheat if needed.
- Serve the soup piping hot, adding one spoonful of yogurt to each individual serving bowl. Enjoy!
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