Recipe Archive
Curried Butternut Squash Soup with Granny Smith Apples
| Serving size: | Serves 6-8 |
|---|---|
| Prep time: | 45 minutes |
| Cook time: | 12-15 minutes |
| Difficulty: |  |
| Average Rating | |
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| Nugget Signature Recipe | |
Ingredients
- 2 medium butternut squash
- 1 stick unsalted butter
- 2½ quarts vegetable stock
- 1 yellow onion, diced
- 2 Granny Smith apples; peeled, cored and diced
- ¼ cup all-purpose flour
- 3 tablespoons Madras curry powder
- 3 tablespoons Commando Bee Honey*
- 1 tablespoon fresh thyme
- 1 tablespoon rosemary
- 1 tablespoon marjoram, chopped fine
- Kosher or sea salt to taste
Preparation
Preheat oven to 400ºF.
Place both butternut squash whole on a sheetpan, prick with a fork and bake in the oven for 45 minutes until fully cooked. Let squash cool. Cut squash in half, remove seeds and skin, and cut flesh into 2-inch chunks; purée in food processor until smooth. Set aside.
Bring stock to a rolling boil, then lower heat to simmer.
In a separate 8-quart stock pot, melt butter over medium heat. Sauté onions until softened. Add diced apples and continue cooking until apples begin to soften, about 5 minutes. Stir flour and curry powder into apples and onions. Gradually add a little vegetable stock and butternut squash purée at a time, alternating between the two, allowing the mixture to thicken with each addition. Once all the stock and purée have been incorporated, drizzle in the honey and whisk in the fresh herbs. Add salt to taste.
*Commando Bee Honey is a star thistle honey locally produced by Yolo Land & Cattle Company of Winters, CA. The majority of our stores carry it on their shelves; however, if you prefer another variety, you can surely substitute!
Techniques used in this recipe
Pair with
- Chardonnay
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A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).
— Hank Beal, Director of Adult Beverages
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