For a long time, this soup was one of the few vehicles I had to get a vegetable into my daughter’s tummy.
Adapted from The Natural Gourmet by Annemarie Colbin.
Serves 6 to 8.
1 medium onion
1 tablespoon unsalted butter or sunflower oil
1 tablespoon curry powder, or to taste
1 butternut squash (about 1 1/2 pounds)
2 Granny Smith apples, divided
5 cups vegetable stock (or chicken, if you prefer)
1 teaspoon sea salt, or to taste
1 tablespoon fresh lemon juice
- Chop the onion. In a 3- to 4-quart pot, heat the butter or oil and saute the onion and the curry powder over medium heat until the onion is translucent, about 10 minutes.
- Meanwhile, peel and seed the squash; cut into cubes. Peel and core one of the apples; cut into cubes. When the onion is done cooking, add the squash, the cubed apple, and the stock to the pot. Bring to a boil, reduce heat, and simmer, covered, for 20 to 30 minutes, or until the squash is tender. Add salt to taste.
- Puree the soup in a blender or with an immersion blender. Peel and grate the remaining apple. Toss the apple with the lemon juice in a small bowl. Serve the soup hot or cold, garnished with the freshly grated apple.