Ina Garten is one of my personal “sheroes” when it comes to simple and delicious cooking. I watched her make this soup with her husband and it begged for some of my older apples. Peeling, seeding and chopping a squash can be a bit much, so I’m using already chopped from the store. And instead of a food mill I’m going to try out the cordless hand mixer my daughter got me for Christmas last year.
Ingredients:
1 tablespoons unsalted butter
1 tablespoons good olive oil
2 cups chopped yellow onions
1 tablespoon mild curry powder
3 pounds butternut squash chunks
2 apples ( I used Granny Smiths)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup good apple juice or cider
Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel, quarter, and core the apples. Cut into chunks.
Add chunks of butternut quash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft.
Process the soup with a cordless hand mixer. Add apple juice to make the soup the consistency you like. It should be quite thick. Check the salt and pepper and serve hot.
Nutrition Information:
Makes 2 servings
Calories per serving 165
Total Fat 5g
Saturated Fat 0g
Cholesterol 1mg
Sodium 300mg
Total Carbohydrate 14g
Dietary Fiber 2g
Sugars 2g
Protein 2g
