I was feeling seriously nostalgic this weekend. I mean, seriously. Maybe it was the rain or maybe it’s that we’re nearing the end of September. I was just really missing a good, old-fashioned, Fall weekend. Like the ones that used to have me gallivanting around New England. Strolling through Russell Orchards with a bag of cider donuts in hand, on a blanket at the Head of the Charles and scooting off to New Hampshire to camp and hike in the leaves. California has a ton going for it but from September to November I want to wear cable knit and harvest things that go into pie.
Speaking of autumnal eats, one of my favorite fall meals was, and will forever be, a big bowl of soup with a loaf of crusty bread (insert glass of wine, here). During my early years in Boston a friend introduced me to the most delicious, pureed soup I’d ever had the pleasure of thoroughly enjoying. It was a very special Curried Butternut Squash Soup.
It was creamy but yet not. Complex but so simple. Hearty but not at all heavy. I quickly began making it for myself and for nearly everyone I knew. A rough eight years later it has been used to manipulate the hearts of boyfriends, fill my lunchbox and entertain on girl’s nights. Many girl’s nights. This soup is now firmly planted in my repertoire as one of my go to’s, a signature even. I’ve added a few personal touches such as the fried apple strips in this version. Occasionally I’ll add cinnamon or ginger or I’ll swap the apple for pear.
Another thing to be said is that this dish couldn’t be much better for you. Many pureed soups call for cream making them slightly heavy but the profile of this soup would be diluted with dairy as a base ingredient. Aside from my garnish this variety is pretty much all vegetables and fruit keeping the fat content low and flavor clean.
I’ve had a long love affair with this soup and can say that it’s best enjoyed with with a rustic loaf of bread, a cheese plate, your favorite bottle of wine and something chocolate to top it all off.