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Apple butternut squash soup

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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.

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    1. 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. 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. 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

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

          2. 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. 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. 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!