Any time I’m starting to feel a bit under the weather or am craving a taste of home, I bust out my Dutch oven, add some oil, and start chopping an onion. This calls for soup.
Turns out, I’m in good company in thinking that a big bowl of warm soup is good for the soul. When TODAY asked my culinary fairy godmother Ina Garten to name her go-to comfort food, she said, “I love butternut squash and apple soup,” referring to the recipe for one of the best-selling soups at her Westhampton Beach, New York-based Barefoot Contessa shop.
So what makes this soup special? “It’s so satisfying and good for you,” Ina explains in an early-2024 social media post. “I love how the hint of curry powder balances the sweetness of the squash and apples.”
I’m already a huge fan of our Butternut Squash and Carrot Soup and Butternut Squash Soup with Ravioli, but have yet to try adding apples to the mix. As soon as I landed on the recipe and saw fan feedback like “outstanding, and easy to make too,” I knew it was high time to add Ina’s ultimate comfort food to my menu.
Related: I Tried Pamela Anderson’s Go-To Winter Soup Recipe, and It’s So Cozy
How to Make Ina’s Butternut Squash and Apple Soup
The easy soup recipe first debuted at the Barefoot Contessa store, where it was a smash hit, so then Ina shared her how-to far and wide in the 2001 cookbook, Barefoot Contessa Parties! Since then, it’s popped up again on her Food Network show—and now, in my kitchen.
Here’s how to make Ina Garten’s butternut squash soup:
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Build the aromatic base. In a pot coated in melted butter and olive oil, sauté a large pile of chopped yellow onions and mild curry powder for 15 to 20 minutes, stirring occasionally.
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Prep the produce. Carefully peel and cut butternut squash into chunks, then peel, quarter, and core some sweet apples. Slice those into chunks too.
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Boil it down. To the pot with the onions, add the squash, apples, salt, pepper, and some water. Bring this to a boil, add a lid, and allow the mixture to simmer for 30 to 40 minutes, or until the apples and squash are soft.
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Blitz it together. Coarsely purée the butternut squash mixture in a food processor, or if you have one, process the soup through a food mill. (“I prefer to use a food mill because the soup has so much more texture,” Ina explains on her site.)
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Amplify the apple element. Pour the soup back into the pot, then add apple juice or cider and just enough water to reach the consistency you prefer. (Ina recommends aiming for a finished product that’s “slightly sweet and quite thick.”) Taste for seasoning, adjust if needed, then serve warm.
Related: Get Ina Garten’s Butternut Squash and Apple Soup Recipe
What Makes This Butternut Squash Soup Recipe Special?
Ina Garten’s butternut squash soup follows a similar workflow to many I’ve tried before. Build an aromatic flavor base, simmer the star ingredients, and blend them once everything is tender. Thanks to the puréeing step, there’s a luscious, creamy quality to all of the above that feels rich and satisfying, no cream required.
What sets Ina’s soup apart is the interplay of sweet, courtesy of the apples and apple juice or cider, and spicy (or at least warmth), from the curry powder.
Tips
Test Kitchen Tip: Curry powder is a yellow-colored spice blend that’s a staple in many cuisines around the globe, including Indian, Jamaican, Japanese, and Thai. The exact blend can vary widely based on the geographic origin of the recipe and personal preference, but most curry powders include turmeric, coriander, cumin, ginger, and black pepper. Some also feature garlic, fenugreek, red pepper flakes, fennel seeds, and/or mustard seeds.
Related: Why Soup Tastes So Incredible at Restaurants, According to Chefs
Tips For Making Ina’s Butternut Squash and Apple Soup
Once the onions, squash, and apples are cut, Ina Garten’s favorite comfort food recipe is a breeze to bring to the table. Here are a few tricks from our Test Kitchen and Ina to make this soup your own.
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Don’t feel stuck with that specific spice blend (and amount). Ina recommends starting with 1 tablespoon of mild curry powder, then working your way up to 2 tablespoons based on your personal preference. No curry on-hand? Try garam masala, ginger, or cumin instead, or swap in a mix of cumin and chili powder.
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Tame the sweetness. Some fans noted that the finished product was sweeter than they’d prefer. If you’re in the mood for a more savory soup, add broth and/or white wine instead of the apple juice or cider. You could also substitute the sweet McIntosh apples with a sweet-tart variety like Granny Smith, Honeycrisp, or Fuji.
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Try other tools. If you don’t have a food mill or food processor, an immersion blender also works great for sauces and puréed soups. Bonus: You need not transfer the soup from, then back into the pot; you can purée it right in the vessel.
The Verdict on Ina’s Butternut Squash and Apple Soup Recipe
After enjoying a bowl of Ina Garten’s butternut squash with dinner one night, then savoring some of the leftovers for lunch the next day, it was clear that the interplay of the sweet apples, warm spices, and earthy squash results in a combination that feels very fitting for fall—or any time you’re craving some coziness.
I personally agree with the reviewers who flagged the sweetness level. Next time, I think I might keep the apples in the soup, but switch to vegetable broth to loosen things up. And now that I know that Ina Garten’s trick for the gooiest grilled cheese, I can’t wait to add that sandwich on the side when I whip up a batch of this comforting and easy soup again in the very near future.
Related: Jennifer Garner’s Favorite Chicken Chili Recipe Is Ina’s—and I Can See Why
Read the original article on Better Homes & Gardens
