I love fall and everything is brings. Cool temps, wearing jeans, leaves changing colors, pumpkin patches and the smells of nutmeg and rain to name a few favorites. Few things say more about fall than the bounty of produce one can pick up at a local famers' market. Historically speaking, I have never really been a fan of Butternut squash soup. The texture reminds me of baby food and the flavor tends to be more like paste than of my earthy harvest desires, but the addition of apple, carrot and ginger have completely changed my outlook and now my Fall dreams come true every time I make it.
Ingredients
2 Tablespoon butter
2 Tablespoon olive oil
1.5 onions chopped
2 garlic cloves chopped
2 apples peeled and chopped (i used braeburn, cause I love them)
1 carrot, chopped
2.5 lbs of butternut squash-peeled and chopped up
4 Cups chicken broth
Red pepper flakes
2 Tablespoons salt + some white pepper
1-2 Tablespoons yellow curry powder
1 teaspoon cinnamon
Pinch of nutmeg
2T honey
1T grated fresh ginger
Directions
Put olive oil and butter in a pot & get them warm.
Add onions. Add garlic. Let saute for a bit-just until they are translucent.
Add apple and carrot & 1/2 curry powder, salt & pep
Add butternut squash
Saute for about 10 minutes. Add the rest of spices & honey.
When everything is pretty well cooked (tender), add broth and boil for about 20 minutes. Blend in batches.
Additions: creme fraiche, sour cream, pancetta bits, turkey sausage bits, bacon crumbles or fresh chives.
0 comments:
Post a Comment