Butternut squash soup has always been my favorite soup. I attended Kenyon College as an undergrad and the local coffee shop Middle Ground made a killer Butternut squash soup— that definitely gave my momma a run for her money. So, when I heard this was on the agenda for last week, I was thrilled.
Work has been really busy lately, with too many late nights. I came home the other night, exhausted and hungry, and got right to work, chopping the onions. I melted the butter, then, added the onions to the large pot over low heat. I went into the spice cabinet and grabbed the curry powder and added 4 teaspoons. As I went to put the spice back, I realized it wasn't curry but chili powder! Oooops. That's what happens after a long day. I just dumped the contents down the sink, and washed the pot. Luckily, had more onions. Take 2, chopping again. This time I made SURE to add CURRY powder. I let the onions, butter and curry powder simmer together for about 25 minutes, while I chopped up the squash and the apples. (I had bought pre-peeled and cut squash which made it SO much easier. All I had to do was dice the chunks in 1-inch cubes).
When the onions were tender, I added the squash, apples, and 4 cups of chicken stock and let that come to a boil. Then, I turned down the heat and let it simmer, about 25 more minutes. Now it was time to blend, I turned off the heat and used the immersion blender to puree until smooth. I added about ¼ cup of organic apple juice, as my mom said to "brighten up the soup." Finally, season with salt and pepper and serve!! There was a lot of leftover soup, so I offered some to my roomies for lunch.