I don’t know if you’ve noticed, but mamma nature is making thing happen lately. She’s making us get the corduroy out and pull boots over our wooly socks. She’s practically begging us to open our windows to taste her fresh crispy air, and she’s making those leaves red in the face from all of the hard work they’re doing. Hard work meaning they have to bestow their beauty on us, of course.
If you’re not in a place where you get to experience the magic that is fall, perhaps you’ll consider making this soup to give you a taste of it. If you are in the middle of leaves floating down to the ground ready to be crunched underfoot, you should make this anyway. To enhance your autumnal experience.
Butternut Squash and Apple Soup
Adapted from Ina Garten (also halved and still made plenty for a family of 4)
1 TBSP Coconut Oil (used in place of butter so this recipe stays vegan/paleo)
1 TBSP olive oil
1 large vidalia onion, diced
1 TBSP curry powder
1/4 tsp nutmeg
3 lbs Butternut Squash (I buy the 1.5 lb packs of already peeled and diced squash from Trader Joes…trust me it’s worth it)
2 large green apples, diced (no need to peel)
1 tsp salt
1/4 tsp pepper
1 1/2 cups cider
In a large pot, sautee the onions in the two oils over medium heat until tender and almost clear.
To the onions, add the squash, apples, curry powder, nutmeg, salt, pepper, and one cup of the cider. Bring to a boil stirring occasionally, then lower the heat to medium low and cover. Allow the mixture to cook over med low heat for 30-40 minutes, until the squash and apples are supersoft (meaning if you push the squash up against the side of the pot with a spoon it will smush. That’s the technical way to put it at least). Transfer the ingredients in the pot into a blender (only put half of it in), hold the top of the blender down with a towel just so the heat of the soup won’t make it explode, and blend until smooth. Repeat with remaining soup and return back to pot. Add the extra half a cup of cider (or more if you like a thinner soup).
Serve hot. I like to top mine with a dollop of plain greek yogurt just to cut the sweetness of the soup a bit, it adds a cool tangy flavor.
It’s probably against the law to serve this without a hunk of crusty bread, some slices of razor sharp cheddar, a few extra thin apple pieces and a mason jar full of apple cider. I think that’s a good law.