Autumn is just around the corner and so are those enticing vegetables and fruits of the season. Chicago-based pastry chef, restaurateur, and consultant Malika Ameen created this recipe using the season’s most delicious produce for a unique soup that’s sure to satisfy.
Chef Ameen agreed to share her recipe with Care2. This soup is perfect as a weeknight meal with a salad and hunk of crusty bread. It would also make a warm dinner on Halloween night or an impressive first course for your Thanksgiving dinner.
SPICED BUTTERNUT SQUASH AND APPLE SOUP
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tsp finely grated ginger
- 1 cup chopped onions
- 1/2 cup chopped leeks
- 2 teaspoons fresh thyme leaves
- 1 heaping tablespoon mild curry powder
- 1 large butternut squash (about 2-1/2 pounds) peeled, deseeded and cut into chunks
- 2 apples (3/4 – 1 pound) such as Macintosh or any other sweet/tart apple, peeled, cored and cut into chunks
- Kosher salt
- freshly ground pepper
- 1-1/4 cup low sodium chicken stock
- 1 cup fresh apple cider
- 1/4 cup heavy cream or half and half (optional)
- In a heavy bottomed medium pan, heat butter and oil over medium heat.
- Add ginger and sauté until light brown and fragrant.
- Immediately add onions, leeks, and thyme, and sauté until onions become tender and brown at the edges.
- Add curry powder and cook an additional 2-3 minutes.
- Add squash, apples and 3/4 cup of chicken stock. Bring to a boil, cover, and reduce to a gentle simmer.
- Cook until squash is tender.
- Carefully transfer squash and apple mixture into the bowl of a food processor and puree until smooth.
- Pour the soup back into the pot and add 1/2 cup chicken stock and 1 cup cider.
- Bring to a simmer, season with salt and pepper, and add cream.
- If mixture is still too thick you can add more stock. Serve hot.
Post photo courtesy of Malika Ameen.
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