Recipes from Red Sunflower Farm

Nourishing Meals by Mackey McNeill

 

Curried Butternut Squash Soup

 

4 tablespoons butter

2 cups yellow onion, chopped

 5 teaspoons curry powder

2 medium butternut squash

2 sweet apples, peeled, cored, and chopped

3 cups chicken stock

1 cup apple juice

Salt and pepper to taste

 

Halve squash lengthwise and place cut side down in a baking dish. Bake at 350ᵒF for 30-40 minutes. Flip and bake for 25 more minutes (or until tender). Peel and cut into pieces.

Meanwhile, melt butter in a stock pot. Add onions and curry powder. Cover and cook over low heat for about 25 minutes. Add chicken stock and apples. Simmer for 15 minutes.

Add baked squash. Simmer for 10 minutes.

Purée in the pot with an immersion blender. Add apple juice, salt, and pepper to taste.

 

A note from Mackey: If you let the butternut squash bake a little longer, you can scrape off the skin with a large spoon, instead of needing to peel.

Gussy it up with ¼ teaspoon cayenne pepper and/or 1 teaspoon ground ginger.