Wednesday, December 15, 2010

Butternut Squash Soup

This past weekend, I was lucky enough to be invited to a fabulous Cookie Exchange party hosted by one of my great friends Adrie. The idea is that each person brings a batch of cookies and everyone gets a few of each batch. So you come with one kind of cookie and leave with a colorful plate full of different kinds of cookies. I brought my spritzer cookies! It's perfect for those of us who are busy and don't have time to make twelve different batches of cookies at once, but have a sweet tooth large enough to eat them all!

A huge plus was that she made us lunch!! I absolutely loved that butternut squash soup that I was craving more the next day and I have been wanting to learn how for a little while now! I decided that it was necessary that I make some, even though I didn't really have the time to do it and we ended up eating at 9pm on a Sunday. I didn't care - I wanted to eat that soup again!!! I don't have an immersion blender, so I used my food processor which actually worked out really well and was super easy.

This flavors in this soup are so simple and delicious. The butternut squash is the main star, but it's accompanied perfectly by honey crisp apples, onions and curry. The mascarpone cheese is the perfect addition at the end that makes the soup instantly creamy. Like Adrie, I also served it was small chicken salad sandwiches. YUM!

Butternut Squash Soup
from Adrie 

2 butternut squash
2 honey crisp apples, peeled and cubed
2 medium onions, diced
3 tbsp butter
1/4 cup packed brown sugar
1 1/2 tbsp curry powder
6 cups vegetable broth
1 container (8oz) mascarpone cheese
2 tsp salt

1. Cut squash in half and scrape out seeds. Brush with olive oil and season with salt and pepper. Roast at 375 degrees for about 40 min. or until you can fork through easily. Scrape out golden flesh and set aside.
2. In a large pot, melt butter and sauté onions until tender. Add apples, brown sugar and curry powder. Cook and stir until curry is fragrant.
3. Add squash and broth. Bring to simmer over medium heat. Simmer for 15 minutes or until apples are soft.
4. Remove from heat. Blend in flood processor until smooth. Pour into a bowl. Repeat with the rest of soup.
5. Return soup to stock pot and stir in mascarpone and salt until completely incorporated. Return to simmer
and remove from heat. Garnish with sour cream and chives if desired.

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