A hey cupcake kind of day: butternut squash and apple soup/ wild rice salad

PreviousNext

Main Dish

4 servings

Very Easy

2 h 30 m

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

For butternut Squash and Apple Soup:

• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 4 cups chopped yellow onions (3 large)
• 2 tablespoons mild curry powder
• 5 pounds butternut squash (2 large)
• 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups water
• 2 cups good apple cider or juice

Wild Rice Salad:

• 2 cups wild rice
• 4 cups water
• 2 stalks celery, chopped
• 1 bunch green onions
• 1/2 cup dried cranberries
• 1/2 cup dried currants
• 1 cup slivered almonds
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons dijon mustard

You may like

• Cupcakes with cucumber and hummus - video recipe !
• Butternut squash and red lentil soup
• Chocolate and butternut squash cake
• Butternut squash tartiflette - a cheese and bacon delight

Preparation

• For butternut Squash and Apple Soup:
  Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
• Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
• Add the squash, apples, salt, pepper, and 2 cups of water 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. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
• Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
• Wild Rice Salad:
  Bring water to a boil, add rice and lower heat to a simmer. Cook for 45 minutes or until water is absorbed.
• In the mean time, chop the celery and green onions and add to big bowl. Add cranberries, currents and almonds and rice.
• In a small bowl whisk together, olive oil, vinegar and mustard. Pour over rice mixture and combine all ingredients. Serve either warm or cold.

Abbywhite

Questions

Photos of members who cooked this recipe