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Bite Of MN: Curried Butternut Squash & Apple Soup

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(credit: Cafe Cyan)

(credit: Cafe Cyan)

Crystal Grobe Crystal Grobe
Crystal Grobe is a local food writer who truly enjoys creating new...
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Fall is a popular season to enjoy time outdoors before winter hibernation sets in and there is plenty to see and do. Many opt for a leisurely drive to admire the many hues of red, yellow and orange that pepper the trees while others head out for a hayride through the crisp autumn air as the sun sets. Some activities revolve around food and food gathering, such as apple and pumpkin picking due in part to our abundance of apple orchards and pumpkin patches.

This season I missed out on apple picking, but made sure to stock up on apples from local farmers so I could make my fall favorite: apple pie. Apples are not just for desserts though, they also work well in recipes like this Curried Butternut Squash and Apple Soup that I found in Clean Eating magazine.

The soup only calls for a few ingredients and does not require much hands-on attention. Spices like curry powder and cinnamon will have your house smelling festive for the evening and the soup itself is quite warming. While the recipe calls for butternut squash, I used half butternut and half ambercup squash.

Curried Butternut Squash & Apple Soup
Adapted from Clean Living, Winter 2008
(serves 4)

1 medium butternut squash
1 tbsp canola oil
1 small onion, chopped
1 1/2 tsp curry powder
1 tsp ground cinnamon
4 cups water
2 apples, peeled, cored and chopped

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil. Cut squash in half lengthwise and remove the seeds and stringy flesh. Place the squash cut side down on the prepared baking sheet. Roast for 30 to 45 minutes or until the squash is softened. Remove the squash from the oven and let it cool slightly before scraping the flesh into a bowl.

In a stockpot, heat oil over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in curry powder and cinnamon; cook until fragrant. Add water, reserved squash and apples; cook for 15 minutes. Remove from heat and let soup cool for 10 to 15 minutes.

Using a blender, puree the soup in batches until very smooth. Garnish with candied walnuts or fresh herbs and serve with freshly baked bread.

Crystal Grobe writes the Bite of Minnesota blog as well as Cafe Cyan.

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