|Serves||4 to 6|
|Total Time||1½ hours|
The first time I made this soup, I followed the directions from The Silver Palate Cookbook, painstakingly peeling and dicing two butternut squashes. I liked the soup, but I didn’t like the effort that went into making it. So the next time, I roasted the squash first, scooped out the flesh, and added it to the pot with the rest of the ingredients — much easier!
Although this recipe contains almost all the ingredients of the original recipe, the cheats are mine.
|~||A few tablespoons of canola oil|
|2||small-to-medium butternut squash|
|3||cups chopped onions (and leeks, if you have them)|
|2 to 4||tsp. curry powder (depending on how spicy you like your soup)|
|2||green apples, peeled, cored, and chopped|
|4||cups chicken broth|
|1||cup apple juice|
|~||Salt and freshly ground black pepper|
|~||Crème fraîche thinned with a little milk|
|~||Crostini with goat cheese|
If it’s fall when you’re cooking, it’s worth seeking out a fresh local apple juice for this recipe.
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything