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Spiced Butternut Squash and Apple Soup Recipe

Spiced Butternut Squash and Apple Soup Recipe

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
serves: 6

Ingredients

  • 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)

Directions

  • 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.

Chef Ameen’s love of unique flavor combinations, fascination with spice, and attention to detail began in a food-focused home where family dinners were prepared from scratch each day.

 

 

 

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Read more: All recipes, Family, Food, Halloween, Holidays, Home, Life, Soups & Salads, Thanksgiving, , ,

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Ann Pietrangelo

Ann Pietrangelo is the author of No More Secs! Living, Laughing & Loving Despite Multiple Sclerosis and Catch That Look: Living, Laughing & Loving Despite Triple-Negative Breast Cancer. She is a freelance writer and member of the American Society of Journalists and Authors. Follow on Twitter @AnnPietrangelo

61 comments

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11:48AM PDT on Oct 8, 2013

Thanks for sharing

10:21AM PDT on Oct 4, 2013

The apples, curry, and ginger you add to the soup sound really delicious. I've been looking for a butternut soup recipe and will make this next week, although there will be some subsitutions for me (butter and chicken stock). The image of the soup is very artful. Thanks, Ann, for bringing this to us.

4:57PM PDT on Oct 1, 2013

mmm.....sounds good!!!

9:43AM PDT on Sep 29, 2013

This sounds awesome.....thanks for sharing! :-)

4:34AM PDT on Sep 24, 2013

Noted. Thanks

2:42PM PDT on Sep 22, 2013

can't wait to try this--sounds perfect for autumn!

4:57PM PDT on Sep 21, 2013

Thank you - can't wait to try this.

5:27PM PDT on Sep 18, 2013

Oh yummy!This one I want to try! It starts to be Autumn and the soups are so good specially then! Thanks!

11:55AM PDT on Sep 18, 2013

Sounds delicious...thanks

10:40AM PDT on Sep 18, 2013

Thanks, yummy!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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