This easy-to-make, spiced-but-not-spicy soup would be a tasty starter to a Thanksgiving dinner. Best of all you can make it ahead of time (2 days ahead) and refrigerate it. Just heat and serve.
BUTTERNUT SQUASH AND APPLE SOUP WITH CURRY AND SAGE
This is an ovo-lacto vegetarian recipe and could very easily be made vegan by substituting margarine or olive oil for the butter, and omitting the dairy.
Tip: The beans add silkiness and body to the soup without having to add cream.
- 1 stick (1/2 cup) of best-quality unsalted butter
- 3 16 oz. packages of raw, cut-up butternut squash (from Trader Joe's)
- 1 onion, diced
- 2 apples (tart, sweet or a combo), peeled, cored, and chopped
- 1-2 sprigs of fresh sage (6-8 leaves)
- 2 tbsps. Madras curry powder
- 2 boxes (8 cups) Imagine "No Chicken" broth or regular chicken broth
- 1/2 can of cannelini (white) beans
- 1 cup of milk or half-and-half (optional, add if you want extra richness)
- salt and pepper to taste
In a large soup pot, melt butter over medium heat and add squash, onion, apple, sage, and curry powder. Cook for about 5-10 minutes, stirring often and being careful not to scorch the bottom. Remove all but one sage leaf. Add broth and beans and bring to a simmer.
Cover, lower heat, and simmer for 30-40 minutes stirring occassionally. Turn off heat and stick-blend (or process) until velvety smooth. Add milk or half-and-half if desired, stir and warm through. Check seasonings. Serve at once. Makes about a gallon of soup so freeze some!
[photo: Stefania Pomponi Butler]