John’s Creamy Apple & Butternut Squash w/Curry Soups….

This recipe makes 6 servings. Read this entire recipe before jumping in.
Ingredients:
1. Butternut Squash. One med-large sized butternut squash was used for this recipe. Cut, clean, peel..whatever it takes to get a bunch of squash squares to put into some hot chicken stock.

2. Apples. One large or two med apples will do. There are so many different types of apples to choose from. Braeburn apples (sweet with a hint of tart) were on sale, so I used them. Granny Smith will make for a much tart-er version, but the brown sugar you add will balance it. (hint: use any apple you want) Peeled and cored, drop them into the hot chicken stock along with the squash.

3. Chicken Stock. 3-4 cups of stock. Enough to just cover the squash & apples.

4. & 5.Onion & garlic. 2 small finely diced onions or shallots and a teaspoon of minced or finely chopped garlic. I add these two ingredients too almost all my dishes. (except ice cream)

6. & 7. Butter and Olive Oil. Used to sauté the above two ingredients.

8. Heavy Whipping Cream. Just a few tablespoons. Half/Half works also; for a few less calories.

9. Curry. I used a full teaspoon of curry. You can adjust this down a bit depending on the type of curry you are using. I use a Chinese curry because I had some left, but Thai and Indian curries work equally if not better. (you really only need ½ teaspoon)

10. Brown Sugar. I like to add a couple tablespoons of brown sugar for balance. A teaspoon of honey also works or anything you like to sweeten this soup.

11. & 12. Salt & Pepper…..to taste. Salt enhances most all foods, so it’s a no-brainer. I like freshly ground pepper just before I serve the dish. See photo if you can’t picture it.

13. Parmesan Cheese…., I microplane some Parmesan Cheese over the soup right before I serve it. Do so right at the table for an even better presentation. Buy a microplane if you don’t have one, it’s the 2nd most valuable tool in my kitchen. Wine is the first.
 
Now what?
1. In your large soup kettle, Sauté the finely chopped onions and garlic in a tablespoon of butter and a glug of Extra Virgin Olive Oil. If you don’t have EVOO, use VOO, nobody will know. 3-4 minutes of sautéing should be enough. Now add the chicken stock to the onions and garlic.

2. Heat the 3-4 cups of chicken stock. Stock, broth, bouillon….you pick.

3. By now your sou chef should have cut up the squash and apples. If not, fire him/her and do it yourself.

4. Slip the squash and apples into the stock and bring to a boil. Try very hard to not watch the pot boil. Reduce heat and simmer until items are very soft. Oh, maybe 24 minutes, plus or minus.

5. At this point, I remove the pot from the stove, and move it closer to the outlet so I can blend this mixture with my immersion blender. If you don’t have an immersion blender, buy one.

6. Blend for several minutes until the mixture is relatively smooth and to the texture you want.

7. I like to add a few tablespoons of heavy whipping cream, but I’ve have used half/half and even reg milk. Besides adding the creamy part of the description, and thickening agent, it also changes the color of the soup. I have also used bread, yes, bread, as the ‘thickening’ agent. Experiment.

8. You can toss in your curry, salt and brown sugar at this time and give the blender another buzz, but often I add these ingredients after the pot goes back onto the stove which has now been set to low. (not warm, low which is slightly warmer than warm) Note: If this is your first time at making this soup, I recommend you add the curry/salt/sugar a little at a time, tasting along the way until you like the results.

9. Your soup is ready when you say it’s ready. If I plan to serve it that day, I will keep it on low for several hours. I prefer to make this soup the day before, refrigerate it overnight, and then reheat it an hour or two before the dinner. The flavors just seem to blend better overnight.

10. Just before serving this soup to your guests, generously grate your favorite Parmesan cheese over the soup along with your freshly ground black pepper. I also drizzle just a little cream into the center of the bowl. ENJOY.