ina garten butternut squash soup

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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.

curried butternut squash soup ina garten

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

Directions

Roasted Butternut Squash Soup and Curry Condiments

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

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.

ina garten butternut squash soup