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Butternut Squash and Apple Soup

December 20, 2011

Long ago, I used to shy away from pureed soups, thinking they were laden with cream and would leave me feeling like a beached whale for hours after consuming. That was before I knew about and fell in love with my immersion blender.

This nifty little appliance is an essential if you’re a soup lover. Cream ? Not needed. Spilled soup everywhere from pouring it into the blender and back into the pot? A vague and distant memory of klutzy days gone by (okay, in that department). If this does not already live in your kitchen, get one. Really affordable, simple  to use and easy to clean.

Butternut Squash & Friends

My friend Claire taught me that onion and potato form the base of all manner of pureed soups, whether doing a mix of vegetables or highlighting one, like our butternut squash. Let the seasons tell you what to make and  play around with different herbs and spices.

a key flavoring step

just a piece of that ginger!

Remember to keep your immersion blender fully immersed in the pot of soup while blending. If you are holding the power button down and the phone rings, release that button when you move away from the pot. I think you get the picture.

Bring on the Imm Blender

So in this month of super-rich foods, take a break with a satisfying and lighter change-of-pace. Your tummy will be glad you did. Have a great holiday.

Print this recipe

BUTTERNUT SQUASH AND APPLE SOUP

Ingredients:

2 T. olive oil
1 onion, chopped
1 t. curry powder
1 t. ground cumin
1 butternut squash, peeled, seeded and cubed
1 medium or 2 small sweet  apples, peeled and diced
1 white potato, diced
1 small chunk fresh ginger, peeled
salt & pepper
2 c. vegetable broth
2  c. water
chopped Italian parsley (to garnish)

Directions:

Heat oil in soup pot. Saute chopped onion with curry powder and cumin until soft, about 5 minutes.

Add broth and water, stirring up bits from bottom of pot. Add squash, potato, apple and chunk of ginger to pot. Bring to boil, partially cover and cook on low simmer for about 45 minutes, or until squash, apples and potato are very soft.

Cool a bit and use immersion blender to puree directly in pot. I like to leave a few chunks in soup rather than puree completely.

Note: Garnish with a bit of chopped Italian parsley or a dollop of creme fraiche or Greek yogurt.

Tip: Try this technique with cauliflower (similar seasonings). Use broccoli, spinach or zucchini with garlic added.

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From → Soup, Veggies

3 Comments
  1. karen permalink

    Are you sure that’s not your electric toothbrush?

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  1. Autumn Veggie Stew | bumbleberry breeze

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