Soups are comforting and can be super easy, like this amazingly delicious 3 ingredient soup (there are 3 main ingredients, but there are some spices and cider that you’ll need, too).
The original recipe is from Ina Garten, but I’ve made a few adjustments to reduce the spice level. A trick I use to make this a 15-minute soup is to pre-cook the squash. When I have too many squash rolling around the kitchen counter (CSA share backlog, irresistible sale at the farm stand, garden abundance, etc.), I cook all the squash at once and then freeze what I don’t need. That way, I can just pull the pre-cooked squash from the freezer and add it right into the soup.
(Easy tip for cooking winter squash and pumpkins: Cut whole squash in half, scrape out the seeds and place cut side down on a baking sheet (lined with foil if you want to make clean up really easy). Add a little water to the pan and cook in a preheated 350-degree oven until tender. Scoop flesh from the skin and freeze in pre-portioned amounts.)
Curried Squash and Apple Soup
2 Tbsp each butter & olive oil
2 medium onions, chopped
1 large butternut squash, peeled, cleaned, and cubed
2 apples, peeled, cored, and chopped
1/2 -1 tsp curry powder (adds heat & flavor)
1 1/2 tsp Garam masala
1 tsp salt
1 cup apple cider, juice, or water
(Garam masala is a traditional Indian blend of spices including clove, cinnamon, pepper, cumin, and cardamon. You can find it in most grocery stores or co-ops.)
Heat butter, olive oil, onion, and curry powder in a soup pot on low heat for 10-15 minutes, until tender, stirring occasionally.
Add squash, apple, salt, Garam masala, cider, or water and bring to a boil. Reduce heat, cover, and cook over low heat for 20-30 minutes or until very tender.
Remove from heat. Puree with a blender, food processor, or immersion blender. Return to heat and thin with cider to desired thickness. Serve and enjoy!