QUING Parties at the Palace with SQUAPPLE SOUP

Zuppa. I love that word. And those cold, crisp days when the wind actually seems to be howling “Zooopah!”

 

Like today.  I asked the kids, “What kind of soup day is it?”

Immediate answer?

“Squapple soup day!”

Squapple soup is really Butternut Squash and Apple Soup.  I tweaked the name so poor squash could remain incognito to my unsuspecting little ones who never gave it a taste. The name of this soup doesn’t matter. It’s easy to make, and super delicious as a main course, side, or leftover.  Best of all, it’s a crowd pleaser, so make it when you want to impress company, or when the winds are howling "zooopah!” Gustare!

SQUAPPLE SOUP

(based on Ina Garten’s Butternut Squash and Apple Soup)

Ingredients:

2 tablespoons unsalted butter

2 tablespoons olive oil

2 yellow onions,  chopped

2 tablespoons curry powder

5 pounds butternut squash, seeded and chunked (2 large, or one large prepared package)

1 1/2 pounds apples, peeled, cored and cut into chunks (I use 4 or 5 apples: McIntosh, Granny Smith, Jonagold, Honeycrisp, or whatever is on the counter)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups water (or chicken soup broth, if you prefer.)

2 cups apple cider or juice

½ cup of light cream or half and half

Directions:

Heat the butter and olive oil in a large stockpot over low heat until bottom of pot is coated.  Saute onions and curry powder in the uncovered pot for 15 to 20 minutes, stirring occasionally, and scraping the bottom of the pot.

Add the squash, apples, salt, pepper, and 2 cups of water (or chicken soup stock) to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Carefully process the soup with an immersion blender, standard blender, or food processor fitted with a steel blade.

Pour or ladle the soup back into the pot. Stir in the apple cider or juice. Add the cream or half and half and check for salt and pepper. Soup should be slightly sweet and thick. Water may be added to attain thinner consistency, if desired. Serve hot.

Variations: I slice and lightly bake strips of tortillas for garnish (350 degrees for ten minutes or till lightly browned- see photo.)  Occasionally I mix in a tablespoon of chopped candied ginger for some pizzazz. Enjoy!