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.

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Serves 8

Soup:
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
goat cheese

Bagel croutons:
1 large or 2 mini bagels, plain
1/4 cup olive oil
salt
pepper
garlic powder
  1. Heat the butter and oil in a large Dutch oven or stock pot on medium heat.
  2. Add onions, garlic, ginger, celery, salt, and pepper, and cook until translucent (about 10 minutes).
  3. Add curry powder and cinnamon and let cook for a few more minutes.
  4. Add in sweet potatoes, butternut squash, and 6 cups of stock.
  5. 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.
  6. Add apples and cook for another 10 minutes.
  7. Use an immersion blender to puree everything in the pot. Add more stock if necessary.
  8. Add whipping cream, honey, and salt and pepper to taste.
  9. Let reduce on the stove until desired consistency. Serve topped with bagel croutons and crumbled goat cheese.
  10. For the bagel croutons: Preheat oven to 375°. Line a baking sheet with foil.
  11. Cut bagel into 1-inch chunks. Spread bagel chunks on prepared baking sheet, and toss with olive oil, garlic powder, salt, and pepper.
  12. Bake for 15 to 20 minutes until golden brown, turning halfway through.
  13. Let cool completely before using.

TIP:

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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!
Photography by

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