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Butternut Squash Apple Soup
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Before you dismiss this recipe as “just another squash soup recipe,” allow me to tantalize your taste buds and captivate your appetite with the following: This butternut squash soup is more than just ground up gourds (as appetizing as that sounds). Not only does this recipe include tangy Granny Smith apples, it also stars a secret ingredient. And we all know how I feel about secret ingredients.
But perhaps highest on the list of enticements is that the creaminess of this soup doesn’t have a single thing to do with heavy cream or milk. The velvety texture is all thanks to a quick purée in the blender. In a matter of minutes, sturdy veggies transform into pourable, sippable, slurpable silk. And I’ve partnered with the generous team at KitchenAid to make sure this edible liquid gold makes an appearance on your holiday table.
One lucky reader will get a head start on the holiday gifts by receiving a KitchenAid 5-Speed Diamond Blender. And did I mention it comes in 15 colors? Read on to enter the giveaway, and to discover what secret spice makes this soup anything but ordinary.
UPDATE: This giveaway is now closed. Congratulations to the winner, Terryia (comment #308)!
To enter for your chance to win a KitchenAid 5-Speed Diamond Blender, leave a comment on this post that answers the following question:
What dish would you make with a KitchenAid 5-Speed Diamond Blender?
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One winner will be selected via Random.org and announced on Wednesday, November 20, 2013. This giveaway closes on Tuesday, November 19, 2013 at 12 p.m. EST and is open to U.S. participants only. The winner will be contacted via email, so please include a valid email address in the email address entry box.
Disclosure: All opinions expressed are my own and I was not compensated monetarily for this post. I received a complimentary KitchenAid 5-Speed Diamond Blender in conjunction with this giveaway.
Butternut Squash Apple Soup
- 1 cup diced pancetta
- 2 celery ribs, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 1/2 teaspoons curry powder
- 2 medium (about 3/4 pound) Yukon Gold potatoes
- 2 medium Granny Smith apples
- 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)
- 2 cups reduced sodium chicken stock
- 2 1/2 cups water
- Sour cream, for serving
Cook the pancetta in a 6-quart heavy pot over medium heat, stirring occasionally until crisp, then transfer the pancetta with a slotted spoon to a paper towel-lined plate. Reserve 2 tablespoons of fat in the pot. (Add vegetable oil to equal 2 tablespoons if your pancetta is very lean.)
Add the celery, carrots and onions to the pot, reduce the heat to low and cover the pot. Cook the vegetables, stirring occasionally, until softened but not brown, 10 to 12 minutes. Add the curry powder and cook, uncovered, stirring for 1 minute.
While the vegetables are cooking, peel and coarsely chop the potatoes. Peel, core and coarsely chop one apple.
Add the chopped potatoes, apple, butternut squash, stock, 2 cups water, 1 teaspoon salt and 1/4 teaspoon black pepper to the pot. Simmer the mixture, uncovered, stirring occasionally until the vegetables are very tender, 15 to 20 minutes.
Purée the soup in four batches in a blender until smooth. Return the puréed soup to the cleaned pot and thin it with an additional 1/2 cup of water, if necessary. Heat the soup over low heat until warmed throughout then season with additional salt and pepper, to taste.
Cut the remaining apple into matchsticks then spoon the soup into bowls and garnish with a dollop of sour cream, a few apple matchsticks and the reserved pancetta.