This soup is still simmering away on the stove, so I have no idea how exactly it will taste, but if I can go by smell alone, “Damn! This is fine soup!”
butternut squash & apple soup
1 small butternut squash
1 granny smith apple
1 onion
1 T butter
3 cloves garlic
water to cover
vegetable bullion
1 t thyme
1/4 t cinnamon
1/4 t ginger
1 t cumin
1 t corriander
1 t red pepper flakes
1 T curry paste
salt to tasteMelt butter into a heavy pot. Add the cubed onion, garlic and apple to the pot and saute until translucent and soft. Add a dash of salt. Add cubed squash to the pot and mix in all the spices. Cover the vegetables with water and let simmer until squash is soft and the mixture is fragrant, about 30 minutes. Taste and reseason if necessary. Puree and serve with a dollup of yogurt.
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I cannot begin to express how cool your orange kitchen is, with your orange Le Creuset. The soup looks good, too, of course, but that orange! Cute!
Right on Crystal! Great colors! How did the soup turn out? It sounds so good right about now…
Thanks Crystal, I so love my orange kitchen too and figured my soup-making skillz would make a good photoshoot!
Joe, the soup was awesome! So tasty, I wouldn’t change a thing.
Yumyumyumyum. I have been searching for a delicious squash soup that is more than just pureed squash and broth but not requiring five spice pastes and 2000 calories of cream and butter….I think I have found a winner. Onve important question: What kind of curry paste do you recommend?
Michele, I always used Patak’s curry pastes.
I LURV this series of photos! Beautiful!
Awww, thanks Marianne!