I love these crisp September days when farmers’ markets overflow with ripe, autumn produce: bell-shaped butternut squash, red cabbage, parsnips, pumpkins, pears, gourds, apples . . . .
This week, to celebrate the season, I’ve decided to post one of my favorite autumn soup recipes. I hope that you’ll try it, and when you savor the wonderful scent that fills your kitchen while this soup cooks on your stove, remember when daylight wanes and the fields go dormant, our Heavenly Father provides for our needs.
Curried Butternut Squash Soup
- 4 T. butter
- 2 cups finely chopped yellow onions
- 4-5 T. curry powder (but only if you like it spicy; otherwise use less)
- 3 lbs. butternut squash, peeled, seeded, and chopped
- 2 Granny Smith apples, peeled, cored, and chopped
- 3 cups chicken stock
- 1 cup apple juice
- salt and pepper to taste
- parsley to use as a garnish
- sour cream for garnish
In a large stock pot, melt butter; add onions and curry powder and cook, covered, over low heat until the onions are tender (about 25 minutes). Pour in the chicken stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, about 25 minutes. Strain soup, reserving liquid, and process solids with one cup of stock in a food processor until smooth. Return pureed soup to the pot. Add apple juice and remaining reserved liquid. Season with salt and pepper. Simmer until heated through. Serve garnished with a dollop of sour cream and a bit of parsley.
My soul will be satisfied as with the richest of foods; with singing lips my mouth will praise you. Psalm 63:5