Curried Butternut Apple Soup

I crave tofu and soup as a post-run lunch.  Today when I got home from a run, I saw that I still had butternut squash to use up (bonus: it was already roasted).  I prepped tofu by letting it drain on a towel and then brushed it with Mango Orange sauce. I then placed it on a parchment lined baking sheet.  While the tofu was under the broiler, I prepped the soup.  Since it was already roasted, I was able to jump right into the last half of the recipe.  If you have organic apples, leave the peel on – that is where all the fiber lives. 

This is a great option for baby too.  The texture is already in a puree and the flavors are mild and a great introduction to spices.  Simply spoon some into the silicone freezer trays and freeze.  Once frozen, remove and place into a zipper storage bag, label and freeze.  When it is time for baby’s supper, heat until melted and stir in rice or oatmeal cereal if desired.  It would also be great paired with yogurt. 

 

Curried Butternut Apple Soup

Serves 8

1 (2 pound) butternut squash

3 tablespoons unsalted butter

1 onion, diced

2 cloves garlic, minced

2 teaspoons minced fresh ginger root

1 tablespoon curry powder

1 teaspoon salt

Pepper to taste

32 ounces reduced sodium chicken broth

3 small apples, core removed, quartered

 

Preheat an oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.

Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 5 minutes. Add apples. Sauté 2 minutes.  Add the chicken broth and reserved squash. Bring to a boil, simmer until the apples are very soft, about 20 minutes.

Using an immersion blender, puree the soup until smooth.