The fall vegetables are the most inspiring to me when it comes to culinary creativity. I am not sure why, but a butternut squash calls out to me in such a different way then a zucchini or summer squash. In the last few weeks I have become more eager to explore the bounty at the Farmer’s Market on Saturday mornings. My kitchen experiments have ranged from the simple roasting of beets with olive oil and dried rosemary to a rather unsuccessful attempt at a loaf of gluten-free, vegan pumpkin bread. A familiar and forgiving old stand-by for me is any variation on the recipe for butternut squash soup described below. Please note that the estimates for measurements of the spices are a rough guess. I recommend starting with less and you can always add more.
Butternut Squash and Apple Curry Soup
INGREDIENTS:
– 2 tbsp olive oil
– 1 medium onion chopped
– 2 cloves of garlic, crushed
– 1 diced Honey Crisp apple
– 2 cups of roasted & mashed butternut squash
– 1 tbsp curry powder
– 1/2 tsp cumin
– 1/2 tsp coriander
– 2 tsp cinnamon
– 2 1/2 cups organic & low sodium vegetable or chicken stock
– salt & pepper to taste
DIRECTIONS:
Heat olive oil in large pot on medium heat and stir in onions and garlic. Cook onions until soft. Add in chopped apple and spices and cook for 5 min. Stir in butternut squash and mix ingredients until heated thoroughly. Pour in stock and let simmer for 15 to 20 min on low heat. Remove from heat and let cool for 15- 20 min. Blend soup in blender or food processor and serve warm. Add additional stock to adjust consistency as needed.
HINT: Prepare the butternut squash ahead of time by roasting over the weekend and storing mashed squash in the freezer to use throughout the season.
