Butternut Squash and Apple Soup (with crunchy sweet and savory toppings)

Butternut Squash and Apple Soup (with delightfully crunchy sweet and savory garnish)

This soup belongs in the “I know it’s late spring/almost summer but I don’t care” category.

It’s off kilter.

That’s what I’m thinking right now. “Off-kilter” is what this soup says to someone who might pop over here to see what’s new.

What’s new this third week of May? Butternut and Apple soup.

(Odd??)

Poor timing, maybe. Since butternut squash and apples are the poster children for fall food galore.

Maybe. Maybe our food choices belie our outer, organized, calm demeanor (Wait. Who’re we talking about?) and ruthlessly expose the tilling of our inner chaotic goings-on.

I feel tilled and off-kilter.

Everything’s all strewn about and upturned and crumbly and haphazard.

And that’s just my livingroom carpet.

. . . and the area rug under the kitchen table.

. . . and the gigantic mountain of unfolded laundry on the couch. (Picture: chest-high.)

The big, the everything, the bird’s-eye view, is that life feels like it’s a real-time illustration of high entropy.

Everything is everywhere and it’s moving really fast.

Trying to tame it into order feels impossible and like it’s against all nature.

There is a war going on here, folks.

I think it’s called, “My House Prefers Chaos, and That’s the Natural Order of Things So Just Get Used To It”.

Ok, so maybe it’s not a war, but a novel (with a really long, annoying title) based on a thermodynamic law and it’ll never make the best-seller list.

Either way, there are moments of quiet and molecular rest (mostly as toys and socks and snacks have found their roosts on random plots of common floor space) here and there, and in those moments. . .  there is reading.

And at the intersection of this book:

and this book:

7: An Experimental Mutiny Against Excess  -     By: Jen Hatmaker<br /><br /><br /><br /><br />

was this soup.

Weird, right? And Ina Garten is its mother.

I have never once tasted a recipe developed by Ina Garten that I didn’t love in one way or another.

So obviously butternut squash and apple soup jumped from “I’ll make it this fall when it’s seasonal”, to “I’ll make this right now because right now I’m smitten with these two ladies and what they have to say, and one can never really go wrong employing a Barefoot Contessa based recipe.

And anyhoo – I’m a fan of 1) soup, 2) butternut squash, 3) apples, and 4) making a gigantic batch of dinner that can be shared or frozen for later.

Two little unforseen bonuses that make this particular combo a keeper for any season? Butternut squash and apples are available year round and both are long-lasters. By “long-laster”, I mean they enter your kitchen on day one, fresh from the store or market but, (and, BUT and AND) the great thing about them is that they have long shelf-lives. If you don’t get around to the soup until five days later or next week, it’s ok. Your ingredients are still good to go. Not the case with most other veggies and fruits.

Therefore – this is a busy person soup to boot. Get to it when you get to it, and make enough to freeze for later. Two dinners in one. Sign me up, Ina. And Jen. And Jenny. We’re making soup.

Butternut Squash and Apple Soup (with delightfully crunchy, sweet and savory garnish)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 10 or more

This soup is deceptively easy to make. If you're intimidated by buying a whole squash and preparing it yourself, or just prefer convenience, many stores carry pre-peeled and diced squash. The version I have here is slightly spicy. You may want to tone it down the first time around if you are serving spice-sensitive folks. Then, add in more heat individually. This recipe is also incredibly flexible - thus the trail from here to Jen Hatmaker (who subbed sweet potatoes for the squash) and Jenny Rosenstrach, to Ina Garten (who consequently was inspired by a recipe in The Silver Palate). You can easily make it into your very own personalized version by adding, omitting, and/or subbing various spices, toppings, and other ingredients.

Ingredients

  • 2 -3 tablespoons extra light olive oil
  • 2 (smallish) medium yellow onions, peeled and diced
  • Salt and pepper to taste (I used 1 1/4 teaspoons coarse salt and 1/8 teaspoon fresh ground pepper)
  • 3 sprigs of thyme
  • 2 teaspoons curry powder (optional)
  • 1/8 teasopoon cayenne
  • 7 cups (give or take) butternut squash, peeled and in 1" cubes
  • 2 Honeycrisp apples, peeled, cored, and large-diced
  • 5 1/2 cups (give or take) low sodium chicken broth (I used Swanson)
  • garnish:
  • Scallions, sliced
  • Walnuts, roughly chopped
  • Apple slices,skin on, julienned or diced

Directions

In a dutch oven or large stock pot, heat oil over medium to medium-high heat. Cook the onion until transparent and starting to brown. Add in salt and pepper, the leaves of the thyme sprigs, curry powder (if desired), and cayenne. Stir to combine. Add in squash and apples, stir again. Top with chicken broth. Add enough broth to cover the veggies and apples by about a half inch. Simmer uncovered for about a half hour. Check every now and then to make sure there is enough broth, and add more if needed. Cook till the squash is tender. Turn off heat and use an immersion blender (if you have one) to puree, adding more broth or water to reach desired consistency.

If you don't have an immersion blender, you can puree in batches in a regular blender, making sure to leave the vent open (or the lid slightly adjar), but covered with a towel (so that the soup will not explode because of the high temperature - keep the towel in place to catch hot splatters). Serve hot, topped with garnishes of choice. Allow leftovers to cool completely, then refrigerate or freeze for later.

Source

A blended adaptation by Sara|Home is Where The Cookies are, from Dinner: a Love Story, Ina Garten, and inspiration from Jen Hatmaker's 7:An Experimental Mutiny Against Excess.

http://www.wherethecookiesare.com/2014/05/13/butternut-squash-and-apple-soup-with-crunchy-sweet-and-savory-toppings/

6 thoughts on “Butternut Squash and Apple Soup (with crunchy sweet and savory toppings)

  1. That Ina! Bless her heart, she is my favorite.

    Also, I love rebelling against the seasons like that. This soup is as good an excuse as any–it sounds AMAZING.

  2. It’s so perfect that I’m reading this today, because I am totally planning on making a chicken and bean soup for tonight…after a week of 90+ degree weather. The heart wants what the heart wants, right? 🙂 Fly your freak flag and make fall soup in May, that’s what I say!

    • “Fly your freak flag and make fall soup in May”. Another T-shirt slogan. Will anybody else get these besides us weirdo foodie people?? I’m a big summer slow-cooker too, which I think is counter-intuitive, but makes all the sense in the world. No hot oven, and dinner cooks while we are out playing in the sun all day. That makes total sense to me!

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