This soup is both light and hearty and feels like a meal, so it can easily be a lunch or appetizer. And it freezes really well. I love the combination of squash, apples, and sweet potato and the bagel croutons are to die for!
Recipe by + Styling + Photography by Dorie Herman
Sweet Paul: Tell me about this dish. What makes it comforting to you?
Dorie Herman: My dish was improvised when we subscribed to Misfits Market and wound up with two butternut squashes and a bunch of sweet potatoes and apples. It got me thinking back to a favorite lunch I had at a soup stand in New York City when I lived there. So I decided to look at a bunch of recipes and then make do with what I had around and the flavors I like together. This soup is both light and hearty and feels like a meal, so it can easily be a lunch or appetizer. And it freezes really well.
3 tablespoons unsalted butter
3 tablespoons olive oil
2 medium onions, peeled and chopped
3 garlic cloves, chopped
1-inch piece fresh ginger, peeled and chopped
1 celery stalk, chopped
salt and pepper
1 1/2 teaspoons mild curry powder
1/2 teaspoon cinnamon
2 medium sweet potatoes, peeled and cubed
2 small or 1 large butternut squash, peeled and cubed
6 to 8 cups vegetable stock (depending on how thick you like your soup)
2 small apples peeled, cored, and chopped into 1-inch pieces
1/2 cup heavy whipping cream
1 to 2 teaspoons honey
1 large or 2 mini bagels, plain
1/4 cup olive oil
- Heat the butter and oil in a large Dutch oven or stock pot on medium heat.
- Add onions, garlic, ginger, celery, salt, and pepper, and cook until translucent (about 10 minutes).
- Add curry powder and cinnamon and let cook for a few more minutes.
- Add in sweet potatoes, butternut squash, and 6 cups of stock.
- Bring to a boil, cover, and reduce heat to a simmer for 20 to 30 minutes or until squash and potatoes can be easily pierced with a fork.
- Add apples and cook for another 10 minutes.
- Use an immersion blender to puree everything in the pot. Add more stock if necessary.
- Add whipping cream, honey, and salt and pepper to taste.
- Let reduce on the stove until desired consistency. Serve topped with bagel croutons and crumbled goat cheese.
- For the bagel croutons: Preheat oven to 375°. Line a baking sheet with foil.
- Cut bagel into 1-inch chunks. Spread bagel chunks on prepared baking sheet, and toss with olive oil, garlic powder, salt, and pepper.
- Bake for 15 to 20 minutes until golden brown, turning halfway through.
- Let cool completely before using.
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