Isn’t it crazy how the weather so closely relates to the foods we crave and cook? I’m not just talking about the ingredients that are in season, although they definitely play a major role in the food that we choose to eat. I’m talking about what we crave internally. During the summer it’s all about keeping meals light and quick. We choose salads and grill up lean, healthy proteins. You certainly won’t find me cooking up a big pot of chili or baked mac and cheese during the summer months. Those dishes don’t even cross my mind while the weather is warm.
But, as soon as that cold air hits, I am instantly craving a big plate of comfort. Bring on the pastas and meatloaf and pork ribs with ‘kraut. Healthy, light salads with a piece of grilled chicken simply won’t do when Fall comes around. So, if you’re like me, looking for a way to satisfy your comfort food craving while still using seasonal ingredients, look no further than this curried butternut squash and apple soup.
We are lucky enough to be part of an awesome CSA which hosts an annual potluck lunch, including a farm tour and pumpkin picking! During the tour, we were able to pick vegetables right off the vine and pull them up from the ground. We filled our picnic bag up with tomatoes, tomatillos, green peppers. We also picked some carrots and butternut squash, both needed to put this soup on the menu.
This soup is so rich in flavor, but doesn’t leave you feeling overly full. Plus, the smell while all of the ingredients are simmering on the stove top is wonderfully comforting. The naturally sweet squash and apple complements the savory yellow curry powder. And, at the very end of each slurp there’s a kick of ginger. The soup itself is thick and creamy, so it is filling enough to be a dinner all on its own. Or serve it up as a flavorful starter for a multi-course meal. There really is nothing quite like a comforting bowl of soup made with seasonal ingredients when the days get shorter and turn cooler. Wrap yourself up in a blanket and enjoy!
* Cutting a squash can be difficult, so make sure you have a large, sharp chef’s knife to make the process easier. Peel the squash first using a regular vegetable peeler. Then, carefully cut the squash in half. (While Mr. Big Flavors may be strong enough to accomplish this with one whack, I am not.) I find it easier to push the knife into the flesh and then rock the knife back and forth until it goes through the entire squash. Super technical, I know. Then, scoop out the seeds and use the same knife technique to cube up each half of the squash. I’ve read that you can also poke holes with a fork into the skin first and microwave the squash to soften it a bit before cutting it open. if you give this a try, let me know how it goes. Just remember to remain patient and be careful because you definitely don’t want to chop a finger. Appendages do not make soups taste good.
Need another Fall flavored soup?