Butternut Squash Soup with Apple and Cranberry Piquance
Two words to describe this soul- and belly-warming soup: Autumnal. Perfection. Filling without being chunky, this easy, “creamy” seasonal favorite can be a stand-alone meal or an impressive opener at your next autumn dinner party or holiday gathering.
Key Nutrients: Vitamin A, vitamin C, potassium, fiber
- 1 butternut squash, about 1 1/2 pounds or 2 cups
- 3 tablespoons olive oil
- 2 apples, such as Honeycrisp, diced
- 1 medium shallot, peeled and chopped
- 1 teaspoon curry powder blend
- 4 cups vegetable or chicken broth*
- 1 cup plain soy cream
- Salt and freshly ground pepper to taste
- For the Apple-Cranberry Piquance:
- 1/2 cup finely chopped apple
- 1 teaspoon nutmeg
- 2 tablespoons chopped dried cranberries
- 1 tablespoon honey
- 1 tablespoon good red wine vinegar
- Pinch of cayenne pepper
- Salt and pepper to taste
- Preheat oven to 350 ° Fahrenheit. Cut the squash into several sections and roast in the oven for 30 to 40 minutes, or until a knife inserts easily into the flesh.
- Combine all of the piquance ingredients in a small bowl. Set aside.
- Once the squash has been removed from the oven and allowed to cool a bit, scoop out the soft flesh, removing any seeds, and slice into small chunks.
- In a heavy pot, heat the oil and sauté the apples and shallot until the shallot is soft. Stir in the curry powder and cook for about 1 minute. Add the squash, the broth and cream and season with salt and pepper. Cool and puree using a hand blender until smooth. Serve in bowls topped with Apple Cranberry Piquance.
- * Homemade stock enhances the richness of the soup
Nutrition Facts (per serving)