I have a confession - I had never been apple picking until yesterday. I LOVED it. Almost a bushel of apples later I was inspired by the orchard, the farm, the day, the season and the amazing fresh apples I got. So today was a definite play day in the kitchen.
First Up.
Curried Autumn Apple Squash Soup
Ingredients:
1 large butternut squash
2 tablespoons olive oil
1 medium onion, diced medium
2 celery ribs, diced small
1 large apple (Macs are a good apple to use); peeled, cored, and sliced thin
2 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
1 can light coconut milk
2 tablespoons olive oil
1 medium onion, diced medium
2 celery ribs, diced small
1 large apple (Macs are a good apple to use); peeled, cored, and sliced thin
2 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
1 can light coconut milk
1 cup apple cider
1 cup chicken or vegetable stock
1-2 tablespoons curry powder (start with 1 and add to your taste)
Freshly grated nutmeg, about 10 quick grates on a small grater (about 1/16 of a teaspoon)
3/4 teaspoon salt
4-8 grinds of fresh, finely ground black pepper
Roasted squash seeds or pepitas for serving
Freshly grated nutmeg, about 10 quick grates on a small grater (about 1/16 of a teaspoon)
3/4 teaspoon salt
4-8 grinds of fresh, finely ground black pepper
Roasted squash seeds or pepitas for serving
Directions:
1. Wash a whole butternut squash and
cut in half lengthwise with a large knife. Scoop out and save seeds. Place the
two halves cut side down in a microwaveable dish large enough to fit the squash
(you may have to do one half at a time). Add water and cover. Microwave on high
for 10-15 minutes or until flesh is soft when pierced. Take the squash out to
let cool. Remember to use oven mitts because the dish will be hot! Scoop out flesh
and set aside.
2. Next, sauté the onion and celery
in olive oil in a soup pot on a medium-low to medium for about 15 minutes, or
until tender. Stir periodically. Add the apple and sauté for about
5 minutes more. Then add the sage and sauté for an additional 5 minutes. Turn
off when the apple is soft and the onions and celery are lightly caramelized
and add in squash and coconut milk, apple cider and chicken stock.
3. Using a stick blender mix until
soup is smooth and well blended. Add the nutmeg, salt, and pepper and combine.
Taste and adjust seasonings to your liking.
Warm and serve or refrigerate to serve
later. Flavors meld and intensify when served the next day. Serve with a
sprinkle of roasted squash seeds or pepitas and a sprinkle of parmesan for
added zip.
