Butternut Squash and Apple Soup

Name: Butternut Squash and Apple Soup
Prep time: 30 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 2 tbsp. unsalted butter; 2 tbsp. olive oil; 4 c. chopped onions (about 3 large); 2 tbsp. mild curry powder; 5 lb. butternut squash (2 large); 1 1/2 lb. sweet apples such as McIntosh or Gala; water; Kosher salt; pepper; 2 c. apple juice or cider; 1 loaf (12 oz.) French bread (baguette); 6 oz. goat cheese, at room temperature; chopped fresh parsley leaves, for garnish

By Ina GartenPublished: Oct 8, 2011

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butternut squash and apple soup in a white bowl

Kate Mathis

Yields:

Prep Time:

30 mins

Total Time:

1 hr 20 mins

Cal/Serv:

305

This soup melds classic fall flavors for a sweet, savory, and soul-warming starter or lunchtime treat.

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Ingredients

2 Tbsp.
unsalted butter
2 Tbsp.
olive oil
4 cups
chopped onions (about 3 large)
2 Tbsp.
mild curry powder
5 lb.
butternut squash (2 large)
1 1/2 lb.
sweet apples such as McIntosh or Gala
water
Kosher salt
pepper
2 cups
apple juice or cider
1
loaf (12 oz.) French bread (baguette)
6 oz.
goat cheese, at room temperature
chopped fresh parsley leaves, for garnish

Directions

1. Step 1In 7- to 8-quart saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 to 20 minutes or until onions are tender, stirring and scraping bottom of pot occasionally.
2. Step 2Meanwhile, peel squash; cut in half. Discard seeds. Cut squash into 1-inch chunks. Peel and core apples; cut into 1-inch chunks.
3. Step 3To saucepot, add squash, apples, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Heat to boiling on high; reduce heat to medium-low. Cover; simmer 30 to 40 minutes or until squash and apples are very soft.
4. Step 4In batches, transfer mixture to food mill fitted with coarsest blade or food processor with knife blade attached. Mill or process until coarsely pureed. Return puree to pot. Stir in apple juice and 1 teaspoon salt. (To make ahead, cover tightly and refrigerate up to 1 day. Reheat on medium-low. If soup seems too thick, add water in 1/4-cup increments as desired.)
5. Step 5When ready to serve soup, cut bread into twelve 1/2-inch-thick slices at an angle. In broiler or toaster oven, toast bread until golden brown. Spread 1 tablespoon goat cheese on each slice; garnish with parsley. Serve immediately with soup.