Saturday, November 2, 2013

Butternut Squash Apple Curry Soup

I made this soup a lot last year while working at a restaurant in Toronto, since it was a fairly new place, I was given way to make up my own recipes, and this one was served as one of their daily soups!

I've made butternut squash soup before but never considered adding apples! This one is a more curry-ish, spicy soup as opposed to your traditional butternut squash with ginger and warmer spices.

It's super easy to make especially if you steam your squash and sweet potatoes ahead of time. It probably takes 20 or so minutes. Perfect for a fall day!

4 heaping cups of peeled + cubed butternut squash
2 medium sweet potatoes, peeled + cubed
2 large green apples, peeled + cubed
1 small onion, chopped
1 clove of garlic
1 stalk of celery, chopped
1 1/2 tbsp curry powder
1 tsp chili flakes
2 tsp cumin
Squeeze of lime (may not need if apples are already sour)
1 tbsp olive oil
Salt and pepper, to taste
Handful of cilantro, chopped

Cube up butternut squash and sweet potato, steam until soft and tender (you could do this ahead of time for sure) or you could use already made puree (fresh just gives it a nice, lighter flavour). Heat up some olive oil on medium in a large pot, add onion, garlic, celery, until onions begin to turn translucent, add spices and 1 tsp salt, cook 1 more minute. Then add cubed apples, cook 5 more minutes (may need to add more oil). Add 2 cups of water, turn heat up to a boil, boil for a minute. Once boiling, add cooked squash and sweet potato, lower eat to simmer. Add olive oil. Next puree with an immersion blender, really well! At least 5 minutes. Juice in 1 lime add salt and pepper to taste and add in chopped cilantro, give it another minute with the blender and...that's it!


This soup has a nice brightness from the apples and cilantro, and the curry/chili goes really well with the butternut and sweet potato!

Makes about 6 servings


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