My fiancé and I had our three year anniversary last month. (3 years already! Crazy how time flies!) It was our last anniversary before we would be married and would have a new anniversary date.
I have been wanting to go to a restaurant called Recess for about a year now and we finally went there to celebrate. The chef and owner of this restaurant, Greg Hardesty, is one of the best chefs in Indianapolis and I couldn’t wait to try one of his four-course meals.
Did I take pictures of my meal? You betcha.. except I didn’t think of taking pictures until AFTER the first course, so no picture of that wonderful salad.
The whole meal was amazing but the coffee was like icing on the cake. I’m not sure I’ve ever had such delicious coffee! They buy their coffee from Tinker Coffee Co. in Indianapolis, too bad it’s not closer to my house!
So what does this have to do with apple butternut squash soup?
Well, the first course was a salad that had butternut squash cubes. Travis asked me what the vegetable was (I guess it’s technically a fruit) and mentioned how much he likes it. I immediately thought “I need to make a butternut squash soup!” I honestly wasn’t sure if even I liked butternut squash since I never had it before. So during the most expensive dinner of our lives, we both learned that we like butternut squash.
This soup is naturally healthy because puréeing squash makes the soup thick and you don’t need any extra thickeners.
A huge plus is that this is super easy to make as long as you have some kind of blender. You can try using a food processor but I have not tried making this with a food processor and cannot guarantee the same results.
- 1 butternut squash (1.5 - 2 lbs or about 4 - 5 cups) peeled and cubed into 1" pieces (see notes below)
- 2 small or medium red apples (I used gala), peeled and cubed
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 6 baby carrots, chopped
- 2 cups chicken or vegetable broth, low sodium
- 2 cups water
- 4 dashes cinnamon
- ½ tsp curry powder
- ½ tsp cumin
- 2 dashes cayenne pepper
- 1 tsp thyme
- Salt and pepper to taste
- Chives (for topping)
- Sour cream, low-fat (for topping)
- Heat a large pot then turn heat to medium. Spray with cooking spray and add onion and garlic. Cook for about 3-4 minutes, stirring occasionally.
- Add squash and carrots and cook for about 10 minutes, stirring occasionally.
- Add apples, cinnamon, curry powder, cumin, cayenne pepper, thyme, salt, and pepper and stir.
- Add broth and water; it should be enough to just cover the ingredients.
- Bring to a boil then reduce heat to simmer. Cook about 30 minutes or until all vegetables are soft.
- Puree in a blender in multiple batches (or using an immersion blender) and return to pot.
- Continue to cook on low for just a few minutes and add more water or broth for a thinner consistency if necessary.
- Serve hot with a spoon of sour cream mixed in each bowl right before serving. Top with chives and additional diced apples (optional).
Raw butternut squash can be tough to peel and dice into cubes. Buy pre-diced squash if possible or make sure you have a very sharp, thick knife, or use the following tips for softening the squash before peeling and dicing:
1) Poke lots of holes into squash and microwave 12-16 minutes. Let cool before handling squash.
2) Boil water (about 3 inches), add squash to the pot and let boil, covered, for 5 minutes. Let cool before handling squash.