Monday, October 24, 2011

Butternut Squash Soup

This recipe is adapted from Ina Garten's Butternut Squash and Apple Soup.  We've made quite a few changes and additions so if you are interested in the original recipe please go here.  Nanci and I made this soup of our last catering event and we served it in small 3 oz espesso coffee cups with a piece of Rosemary Biscotti with Dried Cranberries.  The soup is amazing on it's own and I love serving it in a cup for my guests to make drinking soup so much easier and portable.  Our sister, Susan usually makes this soup for Thanksgiving (minus the cream because she's kosher) and it's always a huge hit!  Last year we served it with Karen's mini cranberry muffins but this year we are serving the biscotti.

**NOTE -  We do not suggest that you serve the biscotti in the soup as pictured above.  The hot soup softens the biscotti very quickly and the cookie ends up breaking off in the bottom of the soup cup which makes it very difficult to drink if you don't have a spoon! 
It does make for a pretty picture though.


2 tablespoons butter
2 tablespoons good olive oil
1 large yellow onion, chopped
1 tablespoon mild curry powder
1 teaspoon cumin
2 large butternut squash
2 tablespoons honey
2 large sweet apples, peeled, cored and cut into chunks
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 - 3 cups chicken stock
1/2 cup heavy cream


Preheat oven to 400 degrees F.  Split butternut squash in half, scoop out seeds.  Drizzle olive oil over the inside of the butternut squash, sprinkle with salt and pepper and then drizzle with honey.  Place face down (skin side up) on a lined  baking sheet and roast in oven for about 35-40 minutes.  In a large stock pot add olive oil and butter, heat until melted and add in onions, curry powder and cumin.  Cook over low heat stirring often about 15-20 minutes until onions become soft.  Remove butternut squash from oven and carefully scoop out flesh and add to the stock pot with the onions.  Next add apples and 2 cups of chicken stock, stir and bring to a boil. Cover and let cook over medium/low heat for about 30-40 minutes.  Uncover and puree using an immersion blender.  Add an additional 1/2 cup - 1 cup of chicken stock and stir to combine.  Lastly add heavy cream, stir to combine.  Serve hot.

Linked to Seasonal Inspiration by Crumbs and Chaos
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  1. What a beautiful recipe. I'm going to try making this soup perfect for this chilling weather.

  2. Great Amy! Please let us know how you like it.


  3. I'm going to try this. Russ loves Butternut Squash soup and I never had a good recipe

  4. I just saw your comment on my FB page (Cara's Cravings), I don't know how I missed it earlier! Thanks for stopping by :) I love the concept behind your blog, and think it's so nice that you ladies have such a special relationship. I love the idea of the biscotti garnish with the soup shooters! Another thought since you say they get soggy quickly - could you lay them across the top of the mugs?

  5. Cara that was our exact idea originally but our servers thought it would be hard to guests to handle so we did it this way and of course we learned quickly that it was a mistake. I think we will just serve next time on a saucer with a biscotti on the side :)



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