Butternut Squash Soup

  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 4 cups chopped yellow onions (3 large)
  • 2 tablespoons mild curry powder
  • 5 pounds butternut squash (2 large)
  • 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups water
  • 2 cups good apple cider or juice
  • Shrimp (2-3 per bowl)
  • Fresh dill, coarsely chopped

First, bring a pot of salted water to a boil.  The water should be about the saltiness of the ocean.  While the water is getting to a boil, prepare an ice bath in a large bowl.  Add the shrimp to the boiling water, cooking for 3-6 minutes.  You’ll know they’re done with they float to the surface.  Remove shrimp from the pot and into the ice bath.  Strain and keep chilled until right before serving the soup.

For the soup: Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and ladle into bowls.  Add 2-3 shrimp to each bowl and garnish with the fresh dill. ENJOY!

(Soup recipe (sans Shrimp garnish) from Ina Garten and available here).

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