Petitchef

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

Main Dish
4 servings
30 min
2 hours
Very Easy

Ingredients

Number of serving: 4

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

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.

Photos

A Hey Cupcake kind of Day: Butternut Squash and Apple Soup/ Wild Rice Salad, photo 1A Hey Cupcake kind of Day: Butternut Squash and Apple Soup/ Wild Rice Salad, photo 2




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