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Ina Garten’s Butternut Squash and Apple Soup

Ina Garten's Butternut Squash and Apple Soup
PREP TIME
20 min
COOK TIME
40 min
YIELDS
6 - 8 servings

This soup makes about 3 1/2 quarts (3.3 L).

2001, Barefoot Contessa Parties!, All Rights Reserved.

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Ingredients

2
Tbsp unsalted butter
2
Tbsp olive oil
4
cups chopped yellow onions (3 large)
2
Tbsp mild curry powder
5
lb(s) butternut squash (2 large)
1 ½
lb(s) sweet apples, such as McIntosh (4 apples)
2
tsp kosher salt
½
tsp freshly ground black pepper
2
cups water
2
cups good apple cider or juice
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Directions

Step 1

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Step 2

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Step 3

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Step 4

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

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