Curried Apple-Ginger-Butternut Squash Soup

On the topic of beautiful Canadian produce, I was wandering through the Halifax Seaport market (absolutely gorgeous if you ever get a chance to go) on Saturday.  As should be expected in January, there was really limited produce – down to the good old root vegetables and apples.  A bag of pre-cut butternut squash caught my eye, and I instantly was craving a nice hearty butternut squash soup.

I decided to go with one of my favourite combinations – sweet and flavourful butternut squash, piqued by tangy ginger and apple undertones, and with some curry to add depth.   This soup is not only delicious and perfect for a cold winter lunch, but also easy as anything – sauté, simmer, and whirl away in the blender without fail produced a creamy velouté which one cannot stop slurping.

 

Curried Apple-Ginger-Butternut Squash Soup

(4 generous servings)

 

Ingredients:

2 tablespoons butter

2 onions, diced

2 cloves of garlic, minced

½ inch chunk of ginger, skin removed and grated

2 apples, peeled, cored, and diced

3 tablespoons of curry paste (my fave is Patak’s Mild)

1 butternut squash, cut into 1 inch cubes

6 cups of chicken broth or vegetable stock

1 bay leaf

salt and pepper to taste

coriander and cream to garnish (optional)
 

Directions:

Sauté the onions and garlic in the butter until soft (about 5 minutes).  Add the ginger and apple and cook until fragrant and the apple softens.  Add the curry paste to coat onion mixture.  Add the butternut squash and sauté until starts to soften.

Add the broth and bay leaf.  Simmer until the squash is quite soft (about 25 minutes). Remove the bay leaf.

Let the soup cool slightly before blending until smooth, reserving about 2 cups of stock.  You will likely need to do so in batches!  Return the velouté to the pot.  Thin as desired with the reserved stock.  Taste and adjust seasoning as necessary (add salt, pepper, and curry paste to your desire).

Serve in large bowls, swirling in a few tablespoons of cream and garnishing with coriander as desired.  Enjoy!

-       Catherine