curried butternut squash & apple soup

apple week

Oh my goodness you guys. This soup. My grandma pulled out the recipe the other day and I was thinking, “Are we really going to try to make this??” I was intimidated by the blender part of the process. But it really wasn’t difficult at all. The toughest part of the whole recipe was cutting up the butternut squash! Next time we are definitely going for the easy pre-cut packaged option … definitely worth the extra couple bucks, in my opinion.

Anyway … I highly recommend this soup! Healthy, hearty, creamy, the slight spice of the curry mingling with the sweetness of the apples and squash … YUM. This soup = autumn in a bowl. Enjoy!

butternut squash soup

curried butternut squash and apple soup

– 3 lbs butternut squash, cubed
– 2 apples, peeled and chopped {we used gala apples}
– 2 cups onions, diced
– 4 cups reduced sodium chicken broth
– 4 or 5 tbsp curry powder {depending on your taste for curry}
– 1 cup apple juice
– salt & pepper to taste
– green apple for garnish, if desired

1. Peel and chop your squash and apples. As mentioned previously, I would highly recommend using pre-packaged chopped butternut squash for this recipe, but if not I’d recommend baking the squash in a 400 degree oven for 20-25 minutes until soft. That will make it much easier to peel and chop!

2. Saute the diced onions in a little bit of butter or olive oil. Add curry powder and cook until onions are translucent.

3. Add the squash, apples and chicken broth and bring to a boil.

soup pre blend

4. Turn the heat to medium-low and simmer, half-covered, for approximately 25 minutes, until the squash and apples are soft.

5. Pour soup through a strainer, reserving the liquid. Blend the squash/apple/onion mixture in a blender or food processor until creamy.

6. Transfer blended soup back into the pot. Add the apple juice. Gradually stir in the reserved liquid until the soup reaches desired consistency.

soup creamy

7. Heat the soup on the stove until warmed through.

8. If desired, garnish with grated green apple. Serve warm.

I paired mine with a grilled cheese sandwich and it was the perfect dinner on a crisp autumn night!

grilled cheese

Question of the morning:

  • What are some of your favorite apple recipes? #appleweek

if you like this recipe, you might also enjoy:
creamy blended potato & cauliflower soup
savory pumpkin & kale stew
shrimp & sausage stew

pumpkin pasta

Happy Thursday, everyone! I’m in a super happy mood because my brother Greg is arriving this evening for a long weekend visit! I’m leaving right after I finish teaching to go pick him up at the airport. I am sooooo excited to see him! 🙂

I have another new recipe to share with you today for pumpkin week! I made this last night after seeing a recipe on AllRecipes.com that compared this sauce to “inside-out pumpkin ravioli” … I’ve never had pumpkin ravioli but it sounds really delicious. So I thought I would give this pumpkin pasta sauce a whirl. And I’m so glad I did! It was even better than I expected.

I was starving when I got home from school this evening {a little later than usual because I had a meeting after class for Sycamore Review, the literary magazine I work for} so I discovered an added bonus of this recipe: it comes together pretty quickly! I made the sauce while the pasta was cooking, and the entire thing was ready to eat in about 15-20 minutes.

pumpkin pasta

– 1 package noodles of your choice {I used whole-wheat spaghetti; I think penne would also be delicious}
– 1 tbsp butter
– 1 tbsp flour
– 1 small onion, diced
– 1 tbsp minced garlic
– 1 zucchini, diced
– 2 cups low-sodium chicken broth
– 1/2 cup skim milk
– 1 cup pumpkin puree
– 1 tsp onion powder
– 1 tsp garlic powder
– 1 tsp chili powder
– 1 tsp pumpkin pie spice
– salt & pepper to taste
– grated Parmesan cheese to taste

1. Bring a pot of water to a boil and cook pasta according to package directions.

2. While pasta is cooking, melt butter in a large pot and saute onion, garlic and zucchini. Add flour and stir to make a rue.

3. Add the chicken broth, milk, and pumpkin. Stir together until well blended.

4. Add the onion powder, garlic powder, chili powder, pumpkin pie spice, and salt and pepper.

5. Simmer for 10-15 minutes, until sauce reaches desired thickness.

6. Drain the pasta. Add sauce to the drained pasta, and toss with the Parmesan cheese. Enjoy!

I served mine with fresh baked French bread. It was the perfect complement to the pasta and I loved mopping up the sauce at the bottom of my bowl with the warm bread. {Something I wouldn’t do in a restaurant, but at home it seems okay!} 🙂

Hope your week is going great! Tomorrow, I’ll have a classic pumpkin recipe for you to wrap up the work week: pumpkin pie!

-Dallas

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– Time: 20 mins
– Cost: about $8

pumpkin week: savory {and easy!} pumpkin & kale stew

Whew, what a night! After a whirlwind election day, I was in the mood for something simple for dinner.  When I saw this recipe for savory pumpkin and kale stew on one of my favorite cooking blogs The Pajama Chef, I thought it would be the perfect dish to try as part of my pumpkin week series!

I must admit, I had never had pumpkin soup before and was a little skeptical, but after reading Sarah The Pajama Chef’s rave reviews, my curiosity won out and I decided to try out the dish myself!

This soup turned out absolutely delicious. It’s hearty thanks to the chicken and veggies, creamy thanks to the pumpkin and dash of cream, and very flavorful. It just tastes like autumn — warm and comforting. And it’s super healthy with the kale, carrots, and Vitamin-A-filled pumpkin!

{Here is my recipe, modified a little from the one I found on The Pajama Chef}

ingredients:

– 1 tablespoon olive oil
– 1 small onion, diced
– 2 carrots, peeled and chopped
– 2 cloves garlic, minced
– freshly ground black pepper
– 4 cups chicken broth
– 1 & 1/2 cups pumpkin puree
– 2 chicken breasts, cut into small pieces
– 1 can black beans, drained and rinsed
– 1/2 teaspoon pumpkin pie spice
– 3-4 leaves kale, chopped {about 2-3 loosely packed cups}
– 1 tablespoon fresh sage, minced
– 2 tablespoons half and half

1. In a stock pot, heat olive oil over medium-high heat. Add onion, carrots and garlic, and season with black pepper. Saute for about 5-6 minutes or until soft and translucent.

2. Next, add chicken broth, pumpkin, black beans, chicken, and pumpkin pie spice. Stir until combined, then cover and bring to a boil. {Sarah’s original recipe includes adding a can of stewed tomatoes as well, which I’m sure would be delicious. I took the tomatoes out of my recipe because Mike is allergic.}

3. Reduce heat to low, and simmer for 15 minutes.

4. Add kale and sage, and cook for another minute or two.

5. Stir in half and half and serve immediately.

This meal was a winner for me and I will definitely be making it again! And I’m already looking forward to leftovers for lunch tomorrow. 😉

What are some of your favorite stew and soup recipes? Have you ever made pumpkin or butternut squash soup?

Till tomorrow,
-Dallas

—————————

– Time: about 30 mins
– Cost: less than $10