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This lovely fall and winter soup combines butternut squash and apples and is one of the staples in our house. It is easy to prepare, has a limited number of ingredients, and can be ready from scratch in about 45 minutes. It goes even quicker if pre-cut butternut squash is available. When I have a large squash, I sometimes freeze half of the cubes for the next soup.
1 Tbsp olive oil
2 cups diced onion
1 Tbsp curry paste or 2 Tbsp curry powder (to taste)
1 medium sized butternut squash, peeled, cored, and 1” diced.
The trick to peeling butternut squash is to cut off the ends and then the neck. Stand the neck upright and use your chef’s knife to carve the skin away from the top down. Do the same for the bottom part before you cut it in half and core
3 organic granny smith apples (or others if not available), cored and diced
4 cups vegetable stock
Sauté onions in olive oil over medium heat until softened (10 minutes). Meanwhile peel and chop butternut squash and core apples.
Add curry paste to onions, sauté briefly
Add vegetable stock and bring to boil. Add butternut squash and apples and cook until softened, ca. 20 minutes.
Transfer soup to blender and puree until smooth.
Return to pot and adjust seasoning with salt and pepper and extra curry paste/powder
If the soup is too thick, add juice or water.
Serve with a dash of red smoked paprika or a sprig of cilantro. If the curry paste is mild, add a dash of Tabasco or Siracha sauce at the table. Nan is the perfect bread to accompany this soup.
Preparation time: 45 minutes
copyright 2015 Eva-Maria Simms