DSCN1052This weekend I attended the Gays Mills Apple Festival.  I checked out the Flea Market, the Arts and Crafts vendors, and found some delicious treats in the food tents, but my favorite part was talking to folks from local orchards about their apples.  I learned about which apples are best for baking and which ones are perfect for eating raw.   I settled on a bag of Cortlands (Read more than you could ever want to know about Cortlands or any other apples HERE)  and made my way home to cook something delicious.

I love baking with apples: stirring them into muffin batter, or adding a crunchy oatmeal topping to them in an apple crisp, but apples are so versatile I thought I’d try my hand at incorporating them into a savory dish. This is the recipe that evolved out of that thought process: a vegetarian curry soup chock full of purred Fall produce, with a hint of richness from Organic Valley Half & Half.

 

Curried Butternut Squash, Carrot, and Apple Soup

½ large butternut squash, peeled and roughly chopped (about 3 cups)

2 large apples, peeled, cored, and roughly chopped (about 2 cups)

1 large white onion, peeled and roughly chopped (about 1 ½ cups)

1 pound carrots, peeled and roughly chopped (about 2 cups)

2 cloves of garlic, peeled

½ inch knob of ginger, peeled

4 cups vegetable broth

1 cup Organic Valley Half & Half

2 teaspoons green curry paste

2 teaspoons curry powder

1 teaspoon honey

¼ teaspoon salt

 

  1. Add squash, apples, onion, carrots, garlic, ginger, and broth to a stockpot.
  2.  Bring to a boil then reduce to a simmer for 15-20 minutes or until the carrots are very tender, stirring occasionally.
  3. Use a hand blender (or by batches in a food processor) to puree the soup until smooth.
  4. Add half and half, green curry paste, curry powder, honey, and salt; whisk to combine and simmer 5 minutes more.
  5. Serve with apple slices and Curried Cashews

 

Curried Cashews

1 cup cashew halves

2 teaspoons oil

1 ½ teaspoons curry powder

1 teaspoon sugar

¼ teaspoon salt

 

  1. Stir together all ingredients until the cashews are evenly coated.
  2. Spread evenly on a cookie sheet and bake on 400°F for 10 minutes or until lightly browned and fragrant.
  3. Remove cashews to a plate and let cool.