Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *
I’m serving soup as my first course for Thanksgiving. I didn’t want to make butternut squash soup like everybody else serves (not to mention that I already have two recipes for butternut squash soup on this blog: Anti Inflammatory Soup and plain old Butternut Squash Soup) so I decided to use more of my CSA apples and make a slightly curried apple soup. I made the soup and although it tasted really good, there was only one problem. The soup only made 6 cups and that’s a little too little for my 8 or maybe even 10 guests. I looked around and saw I had some leftover cooked butternut squash from the other night. I diced it and added it to the soup. Now I have 8 cups and it looks nice having little floating pieces of squash. Of course I can never leave well enough alone so I decided to see what it would taste like if I just pureed it…FABULOUS! So I guess I’m serving Butternut Squash Soup this year – like everyone else.
On the off chance that you are having less than 8 guests, the original apple soup is a really unusual and delicious choice.
Continue reading Butternut Apple Soup Two Ways