Butternut Apple Soup

I folded this week. On a gray, dreary Tuesday, I headed into town for a meeting (another new project, yay!), and on my way back to my home office, got soaked by a chilly September rain. I knew then that I would have to admit that my beloved summer would be coming to an end. And I realized the 15 different types of tea I have stocked up will come in handy. I also knew I needed soup that day.

Enter the joys of a well-stocked house. I pulled out a bag of frozen butternut squash to thaw.

butternut squash

I also grabbed an apple (thanks, Mom!), a can of coconut milk, and a a piece of onion.

soup ingredients

To make the soup, I started by cooking down the onions in some olive oil in my beautiful Le Creuset French oven. I can’t believe it will be a year old soon!

 

onions

To the onions I added the diced apple, butternut squash, a shake of garlic powder and about a teaspoon of curry powder.

butternut squash

And some homemade turkey stock, the rich, flavorful result of my mom’s weekend turkey dinner. I love making homemade stock, and I am freezing much of this for my winter cooking and as a cure for those inevitable illnesses. This recipe could easily be made vegan by using veggie stock or water in place of the turkey stock, but I did love that extra bit of flavor.

turkey stock

To finish the soup, I used both my immersion blender and food processor. I was in the mood for a creamy soup, and the coconut milk definitely made it so. A few shakes of crushed red pepper, and we were good to go!

butternut apple soup

This soup would have been really great with some crème fraiche as well. It was the perfect combo of sweet and spicy, and it was definitely a good way to ease into fall. I am still expecting a few sunny boat days before it gets too cold though. Don’t let me down, Mother Nature.

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Tags: butternut squash, coconut milk, Food, soup

  1. Emily @ A Cambridge Story’s avatar

    Squash and apple is a favorite of mine. Looks super comforting!

    Reply

  2. A Boston Food Diary’s avatar

    We are definitely getting to Soup time and yours looks delicious! I have, for some reason, never used coconut milk in cooking- I think I might just need to try this out!

    Reply

  3. Elizabeth’s avatar

    I totally need to add coconut milk next time I make squash soup.

    Reply

  4. Jean | Delightful Repast’s avatar

    It is definitely getting to be soup time, and this one looks perfect! (Though *I* would go a little more gently on the crushed red pepper!) My husband is not a coconut fan, but I bet I could sneak it by him in this delicious soup.

    Reply

  5. Megan’s avatar

    This sounds so good (minus curry, of course). Looking forward to so many more soups. Happy fall! (You’ll be ok… 70s all week.)

    Reply

  6. Michelle’s avatar

    This soup seems way too early!!! I’m not ready to put away the summer salads and start eating warmer soups!

    Reply

  7. Daisy’s avatar

    I’m so ready for soups like this. SO READY! great recipe!

    Reply

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