While my friend Stephanie and I had the perfect weekend in East Hampton, I’m always eager to get back in the kitchen after being away. We didn’t skim on eating hearty (read: fat-rich) dishes at 1770 House, Loaves & Fishes and Nick & Toni’s, so I decided to go the healthy route for my first dish back: Butternut Squash and Apple Soup!
The crisp air had me craving a warm soup and this one screamed Fall! As with many of Ina’s soup recipes, this is simple to pull together. You saute the onions with curry powder for 15 minutes, then add the apple, butternut squash, water and cider. You then bring to a boil and simmer for 40 minutes. I don’t have a food mill, so I pulsed this in my food processor. It should have a chunky consistency rather than pureed.
The flavor profile is outstanding: the sweet apples, the creamy butternut squash and the kick of curry powder and onions meld perfectly.
One note, if you’re not cooking for a large group, I would cut this recipe in half — it makes a TON.
Book: Barefoot Contessa Parties!
Episode: Food Network Caters Your Wedding
Rating: 4/5
How Easy Is That: Easy
Store Bought Is Fine: Mild curry powder
Good Ingredients: Apple cider, olive oil
