When developing this recipe for our O’Live A Little Blog I learned the word “Squash” comes from the Narragansett word askutasquash, meaning "eaten raw or uncooked". Living in Connecticut and being only an hour from Narragansett, RI where I spent a lot of time in the summer camping with my parents and brother, I found that bit of trivia interesting. Food historians peg the spread of various types of squash as coming from South America. So, it is interesting that somehow throughout the world, from an area that would one day be Rhode Island, all these various types of winter fruits ( and they are considered fruit), are called Squash. How that actually happened, I have no idea!

It may be that the Narragansett’s ate their squash raw, but nowadays, cooked is the mainstream method. Nothing can say Happy Fall-Time in New England better than a steaming bowl of Butternut Squash Soup! This is an easy soup to make. The only somewhat time consuming task is peeling and chopping the squash. So, if your crunched for time and ok with spending a few extra dollars, you can buy already peeled and chopped butternut squash at your local grocery store. Also, if you don’t yet have an immersion blender, add it to your Christmas or holiday wish list. It makes life much easier when making anything pureed. 

This recipe makes a good size portion of soup. Freeze some to pull out on a cold winter night. Or, share some with a special friend you want to make happy! Enjoy!

You can also check out another one of our fall favorites: Warm Butternut Squash and Orzo Salad!



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Apple Cider & Curry Butternut Squash Soup

Ingredients:

¼ Cup O’Live A Little’s Roasted Butternut Squash Seed Oil, plus more for drizzle
4 large leeks, white and light green parts chopped
3 Butternut Squashes, peeled, seeded, and cubed
4-5 Apples, peeled and chopped – use any type of sweet apple you have (stay away from Granny Smith)
3 garlic cloves, chopped
2-3 Tablespoons Madras Curry Powder
2-4 Tablespoons light brown sugar
1 ½ Cups of apple cider
14 cups +/- Chicken Stock
2 Cups heavy cream
1 Tablespoon pink Himalayan Salt or to taste
Freshly ground black pepper
Toasted pepitas
O’Live A Little’s Maple Dark Balsamic for drizzle

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Method of Prep:

1. Heat the oil in a large pot over medium heat. Add the leeks, and sauté until just starting to soften. Add the squash, apples and garlic and cook until they become soft, stirring occasionally.
2. Add curry, salt, pepper, brown sugar and apple cider. Stir and cook until fragrant, then add 10 cups of the chicken stock. Bring to a boil, cover, and reduce heat to a simmer and continue to cook until all the squash is very soft. Add more stock if necessary.
3. Add the cream and stir to incorporate. If the mixture seems thick add more stock.
4. Let cool slightly. Using an immersion blender or regular blender (if regular blender, working in batches if necessary), puree till smooth. If your soup is still too thick, add more stock until you get desired consistency.
5. When ready to serve, ladle into soup bowls, drizzle with Roasted Butternut Squash Seed Oil and Maple Dark Balsamic Vinegar an sprinkle with Pepitas if desired.
6. This soup freezes well!

Enjoy!


Written by admin