A food processor or immersion blender works well to make this a smooth, creamy soup; the blend of spices is reminiscent of pumpkin pie (only healthier). Omit the extra water to serve this as a side dish. You can also omit the cream for a lower-cholesterol version. Adjust the recipe depending on the size of the squashes. If it makes extra, it does freeze well, making another great meal addition at a later date.
The spice mix is handy to make extra of; add to various dishes for quick seasoning. Add to rice or other stir fries, as well as using in this soup.
Serves 6 or so, depending on size of squashes.
- 2 to 3 med. lg. butternut squashes, halved
- 2-3 apples, peeled and cored (or substitute frozen apple juice later in recipe)
- 1/3 c. olive oil
- 1/2 c. cream (optional)
- Optional, in place of fresh apples: 1/4 c. frozen apple juice concentrate
- 1 to 2 Tbs. “Spice Blend”
- Dried cranberries for garnish
- Parsley for garnish
Spice Blend INGREDIENTS
- 1 1/2 TBS. curry
- 1 TBS. cinnamon
- 1/2 tsp. cayenne
- 1 1/2 TBS. salt, or to taste
- 1 tsp. cloves
- 1/2 TBS. nutmeg
1. Place whole squashes on heavy aluminum foil in roasting pan. Wrap the fresh, peeled, cored apples separately in aluminum foil, as they can be removed sooner from oven. Bake until quite tender, approx. 1 hour or more, at 375 degrees: > 2 to 3 med. lg. butternut squashes > 2-3 apples, peeled and cored (or substitute frozen apple juice later in recipe)
2. Take out of oven; set in bowl to cool, adding 1/2 c. or so of water and covering. The water will steam the squash some, helping to loosen the skin. Let cool until workable; remove seeds and skin. Process until smooth in a processor, or use an immersion blender. Add the following and blend again: > 1/3 c. olive oil > 1/2 c. cream (optional) > (optional: 1/4 c. frozen apple juice concentrate in place of apples) > 1 to 2 TBS. “Spice Blend”(see below)
3. Thin the mix out with enough hot water or chicken stock to make it of soup-like consistency. Reheat soup to serve; overheating for a longer time darkens the color somewhat. Garnish with the following: > Chopped parsley > chopped dried cranberries
4. To make a spice blend that can be handy for future batches of soup, mix the following together and store in a jar: > 1 1/2 TBS. curry >1 TBS. cinnamon > 1/2 tsp. cayenne > 1 1/2 TBS. salt (or to taste) > 1 tsp. cloves > 1/2 TBS. nutmeg