Curried Squash and Apple Soup
When the nights turn cool in the autumn and the sun is at such an angle that it makes the vibrant maple leaves seem even brighter, this is the beginning of soup season. And what a great soup to use the bounty of butternut squash and Gravenstein apples found at the farmers market this time of year. If unable to find Gravenstein apples, Granny Smith will suffice.
1 butternut squash (about 2 pounds)
2 tablespoons safflower oil
1 cup onion, medium dice
3 Gravenstein apples, peel, seed, medium dice (about 1 pound)
2 teaspoons curry powder
1 tablespoon Fino (dry) Sherry
1 ½ cup apple cider
1 quart vegetable broth
1 ½ teaspoons kosher salt
1 ½ teaspoons fresh marjoram, minced
1 tablespoon fresh lemon juice
1 cup heavy cream
1 tablespoon cilantro, minced (optional)
1 tablespoon Harissa sauce for a spicy-hot finish (optional, in book on page 107)
- Preheat the oven to 400°F. Cut the squash in half and remove the seeds. Rub each half with oil and place cut side down on a silicone lined sheet pan. Bake for about forty minutes or until soft. Remove from the oven and cool. Discard the skin and reserve the squash flesh.
- Heat the oil in a large non-reactive pot. Add the onions and cook until softened. Add the apples and cook for about five minutes. Add the curry powder and cook for one more minute.
- Deglaze the pan with the Sherry and apple juice. Add the squash, broth, salt and marjoram. Bring to a boil. Turn down to a simmer and cook for about ten minutes. Stir in the lemon juice followed by the cream.
- Puree the soup in batches in a blender. Refrigerate overnight if possible. Reheat and serve hot, garnished with chopped cilantro and/or Harissa sauce.
This soup is best made the day before reheating and serving so the flavors can blend, which is perfect as advanced preparations for a dinner party. I prefer to use Bombay Sweet Curry from Costco. Whatever the curry, make sure it is very fresh.