It’s Fall! Apple Butternut Squash Soup Recipe:
Okay, here goes the butternut squash apple soup recipe. I kind of
cook without measuring so its going to have to be adjusted to taste.
1 butternut squash
1 yellow onion (there should be around a 3:1:1 squash/apple/onion ratio)
1 liter chicken stock (or vegetable stock)
1 tbsp butter
2 tablespoons hot madras curry powder
1 tsp. cinnamon, nutmeg
Peal and deseed squash. Remove the core of the apple. Chop the
onion. Put all that in a pot, pour in the chicken stock until it
covers all of the vegetables. Add the butter. Simmer until
everything is soft. At the end add the curry powder, cinnamon and
nutmeg. Continue to simmer until fragrant. Remove from heat and
puree. Add coconut or heavy cream for added thickness. Add salt to
You can also add a carrot and a stick of celery if you want more vegetable
flavorings. Make sure you use good stock or make your own. If its
not possible to find the hot madras curry powder then do this before
Heat a pan over medium heat. Dry fry 2 tablespoons mustard seed.
cook until almost all seeds are popped. Slowly add 2 tablespoons of
butter or oil. add 1 tablespoon turmeric and cumin (whole cumin is
better, ground is fine). Cook that for 2 minutes over low heat. Add
to the chicken stock and chopped vegetables. It should be tasty.
Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. ~George Eliot