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Recipe: Butternut Squash Soup

butternut_squash_soupChef Albert Sabatini’s recipe is marvelous with butternut squash from the fall harvest.  This recipe is among the favorites this season at Pendle Hill.

  • 2 butternut or crookneck squash
  • 2 large white onions, diced (medium dice)
  • 1 clove garlic, peeled and chopped fine or put through a garlic press
  • 2 tbsp. butter or olive oil
  • 3 large Granny Smith apples, peeled and diced
  • 1 tsp. salt, or to taste
  • 1 tsp. freshly grated pepper, or to taste
  • 1-2 tbsp. curry powder
  • 2 cups apple cider

Cut each squash in half and roast it on a greased cookie sheet or flat pan at 350° for 30 minutes.  Remove and discard the skin.

While the squash is roasting, sauté the diced onion and garlic together in the butter or olive oil in a large pot until translucent.  Dice the squash and add it to the pot along with the diced apples.  Add the salt, pepper, and curry powder.

Cover the vegetables with the cider and enough water so the liquid is 1 inch above the vegetable mix.  Simmer for 15 minutes.

Let the mixture cool enough to purée in a blender, then reheat the puréed mixture.  Enjoy!