It’s soup season! Especially on a day like today. I haven’t actually seen much rain for the past few days but since Saturday Brooklyn has been chilly and raw. The kind of weather that even though it’s not really that cold outside, the dampness gets inside of you and your bones feel cold. Plus it’s just sad and depressing! It’s the holidays people! I don’t need a white Christmas, but a rainy one just won’t do.
Soup was definitely in order. Did I mention I brought home 75lbs of apples when we went apple picking? In early October. Yup, we still have 5-6 pounds left. It doesn’t help that I also tend to pick up a few more every other week or so at the market. So there is a chance our original apples are gone. I guess we’ll never really know. Luckily apples seem to last forever as long as they’re stored in the crisper. But still, it’s hard to fit much other stuff in there with all the apples rolling around. I was in the mood for butternut squash soup. Always the same, heated with a little curry. But I was in the mood for something different. And apples were on my brain. The apple and squash flavors worked so good on my dinner party salad, I figured why not. It added a bit of softness to the still heavily spiced curry dish.
Curried Apple Butternut Squash Soup (Makes A LOT–great for freezing!)
- 1 tbsp butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 2lbs apples, peeled, cored and chopped (mixed like Jonagold, Winesap, Mac or Cortland)
- 4 c vegetable broth, divided
- 4 c pureed butternut squash
- 2 tbsp curry (more if you really want to kick up the heat!)
- 1 tsp ginger
- 1 tsp coriander