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ina garten butternut squash soup

Ina Garten Butternut Squash Soup

Ina Garten Butternut Squash Soup

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Ina Garten Butternut Squash Soup
Ina Garten Butternut Squash Soup

 

Ina Garten’s Butternut Squash and Apple Soup

INGREDIENTS

2 Tbsp unsalted butter
2 Tbsp olive oil
4 cups chopped yellow onions (3 large)
2 Tbsp mild curry powder
5 lb(s) butternut squash (2 large)
1 ½ lb(s) sweet apples, such as McIntosh (4 apples)
2 tsp kosher salt
½ tsp freshly ground black pepper
2 cups water
2 cups good apple cider or juice

DIRECTIONS

Step 1

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Step 2

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Step 3

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Step 4

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Ingredients for Ina Garten Butternut Squash Soup Recipe

Unsalted Butter & Olive Oil are used to saute the onions to start the base.

Yellow Onions add flavor and depth, and are pocked with nutrients. The yellow onions will be chopped before added to the soup, but eventually will be pureed with a handheld blender for a smoother finish.

pumpkin puree adds the pumpkin flavor to this soup. Make sure you purchase plain pumpkin pureeand not pumpkin pie filling, which contains other flavors and sweetener.

butternut squash combined with the pumpkin give this soup it’s winter squash flavor. While you can purchase butternut squash already cubed, buying a fresh and intact butternut squash and peeling/cubing it yourself results in better flavor.

chicken stock brings a lot of flavor and nutrients to this dish so don’t use the cheap, flavorless stuff! Use homemade chicken stock or a good quality brand from the store. I often use my homemade chicken bone broth for this soup.

kosher salt & black pepper are added as part of the recipe, but you might want to add more at the end, to taste.

nutmeg is not a part of the original Ina Garten recipe, but I find that a pinch of nutmeg adds a a hint of nutty and sweet flavor.

half & half is added in the final step and adds creaminess.

How to make Ina Garten Butternut Squash Soup

First, heat butter and olive oil in your dutch oven or stockpot. Then, add chopped onions and cook over medium-low heat for about ten minutes, or until onions are fragrant and translucent.

Now, add butternut squash, pumpkin puree, chicken stock, salt, pepper and nutmeg. Bring to a boil, then lower heat. Cover and simmer, stirring occasionally, for about 30 minutes or until the butternut squash is tender and can easily be pierced with a fork. If butternut squash is still too firm, continue to cook until it is ready.

Turn off the heat and carefully use an immersion blender to puree the soup until it is your desired consistency. Finally, stir in half and half to the soup and heat back up slowly. Add more salt to taste if necessary and serve with your desired toppings. Gruyere, croutons, or creme fraiche are great options, but creme fraiche is my personal favorite!

Recipe Note

For extra flavor you can also roast the squash for this soup. Simply slice the squash in half, scoop out the seeds, drizzle with a little olive oil, place butternut squash face down on foil-lined baking sheet, and roast for about 20 minutes, or until butternut squash is tender. Scoop the flesh out and use in recipe in place of butternut squash cubes.

 

 

Ina Garten Butternut Squash Soup
Ina Garten Butternut Squash Soup

 

curried butternut squash soup ina garten

Best Ina Garten Butternut Squash Soup

A hearty mix of beans, corn, tomatoes, and also taco flavorings, slow-moving prepared with shredded chicken. Top each bowl with Cheddar cheese, sour lotion, and crushed tortilla chips. Made mainly of tinned components, this delicious soup allows the slow cooker do the work so you don’t have to!.

 

Ingredients

 2tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

 

Directions

  • Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.

  • Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.

  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

     

Roasted Butternut Squash Soup and Curry Condiments

Ingredients

For the Soup:

For the Condiments:

Directions

  1. Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
  2. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

 

 

Ina Garten Butternut Squash Soup
Ina Garten Butternut Squash Soup

 

Barefoot Contessa’s Curried Butternut Squash Soup

This past week was a crazy eating week, with my brother’s wedding and all.  We’ve been stuffing our faces and both David and I have noticed an extra pound or two when we stepped on the scale.  In an effort to be more conscious about what we’ve been eating, I decided to make a soup for dinner tonight.

My mom gave me some butternut squash from her garden and I thought that they’d be perfect to make into a soup.  But I’ve had and made butternut squash soup so many times.  I wanted something different.  So, I went looking through some of my cookbooks.

I finally came across a curried butternut squash soup recipe from Ina Garten’s newest cookbook, Barefoot Contessa: Back to Basics.  I was able to use both butternut squashes my mom gave me and the soup was one of the best ones I’ve had in a long time!

This recipe says that it serves 4-6, but I think easily 6-8.  Maybe I just don’t eat huge bowls?  In any event, give this recipe a try.  It’s easy, delicious, and a great way to get some veggies into your diet!

Curried Butternut Squash Soup

  • 3 to 4 pounds butternut squash, peeled and seeded
  • 2 yellow onions
  • 2 McIntosh apples, peeled and cored (I used Gala apples and it was great!)
  • 3 tablespoons good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 to 4 cups homemade chicken stock
  • 1/2 teaspoon good curry powder
  • Scallions, trimmed and sliced diagonally
  • Shredded coconut, lightly toasted
  • Salted cashews, toasted and chopped
  • Banana, diced

Preheat the oven to 425°F.  Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.

Heat the chicken stock until simmering. When the vegetables are done, place them in batches in a food mill fitted with the medium blade. Process and pour back into the pot. (Alternately, you can also place the roasted vegetables in a food processor fitted with the steel blade.

Add some of the chicken stock and pur裮) When all of the vegetables are processed, place them all in another pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.

Servings: Around 6
Carbohydrates per serving: 35g without condiments, 45g with

 

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