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Apple butternut squash soup

s
shaebones Dec 2, 2006 03:05 PM

My brother in law made this soup as part of his Thanksgiving meal. It was amazing. Since he and his wife follow a low carb diet I got to take most of the soup home and I ate it all week for lunch. Now that I'm hooked I requested the recipe and I'm making it right now. The delightful aroma is making me swoon. Recipe came from the Parade Magazine section of the Boston Globe a few weeks ago. Its simple but time consumming. So worth it though.

  1. toodie jane Dec 2, 2006 03:32 PM

    can you summarize it?

    1. s
      shaebones Dec 2, 2006 04:57 PM

      Saute 3 c chopped onion, 1/2 tsp mace, 1 tsp ginger in 4 Tbs butter til soft. Add 3 medium butternut squash, chopped, 3 granny smiths, peeled and chopped, 5 c chicken broth. Bring to boil then simmer til squash soft ( ~ 25 minutes) Drain the squash and save the broth. In batches puree squash w ~1 c broth. Return to pot , add the rest of the broth and 2 cups of apple juice. Season w S & P and enjoy.

      1. r
        rockycat Dec 2, 2006 05:11 PM

        Epicurious has a pretty good version made with cider in addition to the apples. You serve it with sour cream mixed with reduced cider. Excellent stuff.

        1. Ally Cat Dec 2, 2006 10:31 PM

          As we "speak" my husband is making curried butternut squash soup from Silver Palate. We haven't had it in years, but I remember I really liked it. The recipe is very similar, but no ginger or mace and some curry powder.

          1 Reply
          1. re: Ally Cat
            s
            shaebones Dec 3, 2006 06:25 AM

            I've made that version too (Silver Palate). My husband actually prefers that one.

          2. Chocolatechipkt Dec 2, 2006 11:03 PM

            I've been making this soup for years, with variations of course. Sometimes with sage, sometimes with carrots thrown in, or with sweet potatoes instead. It's a great base recipe.

            1. j
              Janer Dec 3, 2006 01:47 PM

              Lately I've been enjoying a butternut squash soup recipe from "Savannah Seasons." No apple - but it calls for pear. Also has potato, onion, and ginger in it, and a bit of chili sauce for the slighest bit of heat. After that's all blended you finish it with some orange and lemon juices, and a little cream. Lovely stuff.

              1. Father Kitchen Dec 3, 2006 08:46 PM

                I like it with cumin and ginger. But the best squash soup I ever had was at Annabelle's in Ketchikan Alaska (best fish and chips, too!). The broth base was subtle--I suspect it was veal--and I would swear it contained pureed oven-roasted peppers. The flavors were so well blended that nothing stood out or struck a false note. I would have liked to have had that recipe!

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