How are ya today? I want to start today’s post by saying thanks so much for sharing your goals for the month of October! I always love hearing about what you guys are up to and am always happy to help in whatever ways I can.
This past weekend I made a soup that turned out to be totally out of this world, and it totally deserves the Recipe of the Week glory this morning. My idea for it came from an old notebook I was sifting through while cleaning off my desk shelves on Saturday. I came across a few recipes that I’d either planned to make or made and never posted, and since they were fall-y in nature, I figured I’d give them another try. This one in particular called for two of my favourite fall foods:
I didn’t discover butternut squash until I was about 16, but I think the amount that I’ve consumed in the 8 years since has made up for the lost time. It’s fabulous cooked up in all sorts of ways, including my favourite, which is roasted in the oven with a little olive oil and seasoned with herbs. But that’s not what we’re doing today, no ma’am! We’re making soup!
The key components of this soup are onions, apples, and of course, butternut squash. All great on their own, but 1000 times better when combined together.
A tantalizing trio. A super synergy. A blanket for your insides. A Velvet Butternut Squash and Apple Soup that feels like a huge bear hug when you come home to a steaming hot bowl after a long day.
You look like you could use a hug. And a spoon.
Velvet Butternut Squash and Apple Soup
Prep Time: 15 mins
Cook Time: 35 mins
Ingredients (About 9 cups)
- 2 cloves of garlic, peeled and chopped
- 1 large yellow onion, chopped
- 1 butternut squash (about 3 lbs including skin and seeds)
- 3 apples
- 1 inch piece of fresh ginger root, chopped
- 1 tbsp yellow curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 tsp chili powder
- 2 cups low-sodium vegetable stock
- 2 bay leaves
- black pepper, pumpkin seeds, and hemp seeds to garnish (optional)
Peel the butternut squash and remove all seeds with a large spoon. Chop it into 1-inch pieces.
Peel the onion and chop it up into chunks. Don’t worry about getting the pieces to be small because you’re going to end up pureeing them later so it won’t matter!
Chop the apples and remove the cores.
In a very large pot, heat the garlic, onions, and squash with about 1/4 of the vegetable broth over medium heat. (Alternatively, you can add about 1 tbsp of olive oil, but this recipe can easily be kept oil-free.) Stir constantly for 2 minutes.
Add all spices, ginger root, and apple pieces. Continue stirring for 5 more minutes, scraping up brown bits from the bottom of the pot and coating the squash, onions, and apple pieces in spices.
Add the broth and bay leaves. Bring the pot to a boil, then reduce heat to low and cover the pot with a lid. Let it simmer for 20 minutes.
Remove the pot from heat and allow the contents to cool slightly. Working in batches, transfer them to a blender. Puree each batch until smooth, then pour into a pot or directly into serving bowls.
If the soup has cooled down significantly, reheat the puree in a pot. Otherwise, ladle directly into bowls and garnish with a mixture of seeds (pumpkin, hemp, roasted squash seeds, etc) and black pepper.
So tell me…
- What fall produce do you eat the most of at this time of year?
- What’s your all-time favourite comfort food?