September 17, 2011

Squash Soup



A few days ago, I woke to find my car covered with thick frost. I was both delighted and disappointed. It means that summer is gone, but it also means that autumn is upon us. It is now the season of warm socks, sweaters, scarves (yay! scarves!) and soup. This luscious, slightly spicy soup is one of my favourites as it is hearty, but very healthful, and can be thrown together in 45 minutes, making it ideal for preparing after work.

  • 1 large yellow onion, diced
  • 2 tbsp vegetable oil
  • 1 tbsp balti curry powder
  • *1 1/2 - 3 lbs squash (butternut or acorn), peeled, and cubed into 1 inch pieces
  • 2 medium apples, peeled and diced
  • 3 14 ounce cans of low-sodium chicken broth
  • 1 cup apple juice
  • 12 oz low-fat evaporated milk

  • *Consider this amount to be a mere suggestion. For some magic reason that I don't understand, a large squash or a medium squash can be used. If you use a particularly large squash, just add an extra can of chicken broth.

In a large stock pot, saute onion in the vegetable oil. Cook until the onion is translucent. Add apples and curry seasoning; stir. Add squash, apples, chicken broth, and apple juice. Bring to a boil; reduce heat and simmer until the squash and apples are tender. Remove from heat and let cool for 10 minutes. Using a kitchen blender, blend until the soup is smooth. Return to the stock pot; add evaporated milk. Stir well. Garnish each bowl with cracked pepper and fresh thyme or sage leaves.

Enjoy!

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