Apple and Butternut Squash Soup
This recipe was adapted from Apples, a Country Garden Cookbook by Christopher Idone. We often substitute coconut milk for the cream and coconut oil for the butter to make this a vegan soup. We use scraps (onion and garlic skins, celery leaves, even apple peels) to make our own vegetable stock.
3 Tbs unsalted butter
2 large onions, chopped
2 Tbs curry powder
1 tsp chili powder
5 cups chicken or vegetable stock
1 large butternut squash (approx. 8 cups), peeled, seeded, and chopped
3 firm, tart apples (such as RI Greening, Baldwin or Stark), peeled, cored and diced
salt and pepper
½ cup heavy cream
1 Tbs chopped fresh parsley or fresh cilantro
In a heavy skillet, melt the butter over medium heat. Add the onions, and saute until translucent, approximately 5 minutes. Add the curry and chili powders, and cook for another 5 minutes. Add half the stock, and bring to a boil.
Transfer the mixture to a soup kettle, add the squash and apples, and season with salt and pepper to taste. Bring to a boil, reduce the heat and simmer for 45 minutes to 1 hour, or until the squash is tender. Stir occasionally to prevent the vegetables from sticking to the pan.
Strain the soup, and reserve the liquid. Puree the pulp in a food processor or with an immersion blender. Return the puree, reserved liquid, cream, and remaining stock to a kettle, and bring just to a simmer.
Serve in bowls sprinkled with chopped parsley or cilantro.