Over a foot of snow on the ground and more coming tonight, along with frigid temperatures. It definitlely doesn't feel like a salad day, I'm in soup mode once again. Okay, I'm in soup mode most of the time, but this is special "winter buster" soup.
To qualify as a "winter buster" a soup must be served hot, contain hearty fare, and be seasoned with warming spices. It must also stick to your ribs so you can so skiing after eating.
Here's my answer to tonight's snow!
Spiced Butternut Squash and Apple Soup
1 medium to large butternut squash
2 Tbsp unsalted butter
1 cup chopped onion (1 medium)
1 Tbsp garlic, minced
2 Granny Smith apples, peeled, cored and diced
1 tsp curry powder
1/2 tsp cumin
1/2 tsp cinnamon (it like the spicier Vietnamese cinnamon)
1 tsp grated, fresh ginger
4-5 cups low sodium chickn broth
Croutons or sour cream & chives
Preheat over to 375. Line a cookie sheet with foil and spray lightly with oil. Split the squash lengthwise and place on the sheet. Bake 35 to 50 minutes or until easily pierced with a knife or skewer. Re3move from oven and allow to cool until you can handle.
Mix together the curry, cumin and cinnamon and set aside.
Melt the butter in a large, heavy pot over moderate heat and cook until the butter turns brown and smells nutty. This will take 5-7 minutes. Do not allow to burn! Add the onions and saute until slightly softened, about 5 minutes. Add the garlic and saute until fragrant.
Add the chicken stock and 1 tsp kosher salt, cover, bring to a simmer and cook until everything is tender, about 40 minutes.
With a hand blender, puree the mixture right in the pot. Alternatively, puree in small batches in a blender.