Hola! Happy Sunday evening. I’m just sitting here with a glass of Matrix Winery Pinot editing photos and working on blog posts. It’s already dark outside and I’m listening to the sound of rain. It’s a pretty relaxing night here. Soon I’m going to get started on yet another soup. Tonight’s is Split Pea, Bacon, Potato Soup. It’s a total keeper. I made it twice last year, and I’m happy to make it again this year.
I’m making soup all week long. Sounds fun, right? Well, maybe to some people but I’m definitely going to be souped out by Friday. Luckily we have dinner reservations at Campo Fina on Friday night with some friends. The reason we’re going to be having soup/chili’s all week long is because David had his wisdom teeth removed on Friday. All four of them! The bottom two were impacted (of course), so those two were a bit harder to remove. The surgeon said he’ll have the hardest time recovering with those two. Overall the surgery went smashingly well. It didn’t even take more than 45 minutes from the time they brought him in until the time they called me back and he was waking up.
I doubt David wants me to share this photo with the world, but since he asked me to take a photo of him, I’m sharing it. He was in good spirits when he woke up, but he was also seeing double. haha. He told me he was “on some good shit”. I think he was feeling a little gangster on the drugs. The rest of the weekend he’s been recuperating and taking it easy. Mostly living on our couch, watching Netflix, and being fed homemade soups. Not to shabby…
Since I do my meal planning on the weekends and I knew David had his surgery coming up, I planned to make him a butternut squash soup on Friday night. This soup was dee-lish-ous! Seriously! You have to try this soup.
I know it seems like a lot of work roasting the butternut squash just to puree it but I really think it helps give it extra flavor that it needs. This soup is really really easy to make. It just takes a little bit of time, though most of it is down time. I love the addition of apple to this soup because it gives it the perfect sweetness. It’s also a paleo soup, but you could switch out the chicken broth easily for vegetarian and make it a vegetarian meal. The curry powder in the soup is not overwhelming to me at all, but then again I love curry powder. Feel free to use less if you’re not a big fan, or you could eliminate all of it and have an even more basic soup.
I definitely recommend this soup for this fall/winter. It’s perfect soup weather right now. Take advantage of butternut squash while it’s still available. I’d serve this soup with a salad if David could actually chew. Let me know if you end up making it! I’d love to know what you think.
Curry Butternut Squash and Apple Soup
Inspired by Hungry Healthy Girl
Serves 4-5, depending on serving size
1 medium butternut squash, peeled and chopped, about 4 cups
2 tablespoon olive oil
salt and pepper
1 yellow onion, diced
2 granny smith apples, diced
2 teaspoons curry powder
4 cups chicken broth
1/2 cup coconut milk
1/2 cup pumpkin seeds, to garnish
1. Preheat oven to 425 degrees. Coat butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread out evenly on one to two baking sheets. Roast for 15 minutes, stir around butternut squash, and roast another 15 minutes.
2. In a Dutch oven or large pot over medium heat add olive oil. Sauté onions and apples until soft, about 10 minutes. Stir in curry powder and cook for about 1 minute. Pour in chicken broth and bring to a boil.
3. Once butternut squash is roasted, add it to the boiling chicken broth. Reduce heat to low, cover pot with lid, and let simmer for 20 minutes. Remove lid, puree liquid with an immersion blender (or blender) until smooth and stir in coconut milk. Garnish with pumpkin seeds if desired.