Well, I work at
Maddi's Southern Bistro and we have a famous Butternut Squash soup that people rant and rave about and since I enjoy my addicting hobby of cooking, I decided to dry to make it. Without knowing the chef's recipe, I decided to pool my internet resources and come up with my own recipe!
Since I'm trying to use fruit/veggies that are in season, I tried this BSQ soup--> It worked...and it was good, though I'll adjust things next time I make it...
1 tbl butter
2 tbl good EVOO
2.5 cups yellow onions (two large), chopped
1 tbl mild curry powder (this is for Marcia)
1 butternut squash (2-3 pounds)
1 tbl cinnamon
1 tbl brown sugar
2 Granny Smith apples
1 cup water
1 cup apple cider
1/2 cup applesauce (optional)
Warm the butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15 minutes. Onions will become soft, dont burn them. (scrape bottom of pot occasionally).
Meanwhile, peel the squash, cut in half, remove the seeds (can be difficult if its not ripe, I used a serrated knife). Cut into chunks. Peel, core and cut into chunks BOTH apples.
Add the squash, apples and 1 cup of water into pot; season with salt and pepper. Bring to a boil, cover and cook over low heat for 30-40 minutes. When apples and squash are soft, process in a blender or a food processor until you acquire a smooth puree. Be sure to not blend it when it is piping hot, its dangerous. Pour soup back into the pot, add the cinnamon, brown sugar, apple sauce, apple cider and taste to determine flavor and spicy-ness (add more pepper or even hot sauce). Serve hot.
I served mine with toasted cinnamon walnuts. You could use pumpkin seeds, wasabi nuts or anything you'd like to give the soup a good texture upon serving. Yummy Yummy.
Pretty Drive through the Blue Ridge Mountains
