Butternut Squash Soup | Making It Grow

USC First Lady Patricia Moore-Pastides instructs students on how to make a healthy butternut squash soup. Serves 6 to 8.

Ingredients

• You will need a large stockpot, wooden spoon, cutting board, chef’s knife, paring knife, vegetable peeler, food processor, liquid measuring cup, slotted spoon, ladle, measuring spoons
• 2 peeled and diced medium sized butternut squash (about 3 pounds)
• 1 Granny Smith Apple, peeled, cored and chopped
• 1 finely chopped large onion
• 4 cups of vegetable stock
• 1 cup apple juice
• 4 tablespoons of olive oil
• 4 teaspoons curry powder

Directions

1. Carefully peel the butternut squash
2. Wipe your hands after peeling squash down because they will be slippery after the peel is removed. You don’t want the squash to slip out of your hands when you are chopping the squash for the soup.
3. Cut the squash in half and with a teaspoon, remove the squash seeds and set aside. The seeds can be toasted in the oven and used as a garnish for the soup.
4. Heat 4 tablespoons of olive oil in the pot over medium heat, add the onions and sauté until softened.
5. Add the 4 teaspoons of curry powder to blend and warm. Stir.
6. Next add the chopped squash, apples and stock to the stockpot and bring to a boil. Cook it partially covered until the squash is very tender, about 25 minutes. Turn off heat. Everything should be fork tender.
7. Using a slotted spoon, carefully transfer solid contents to food processor, along with one cup of the broth. 
8. Carefully pulse contents of food processor until well blended.
9. Note: the curry can stain parts of the food processor. Rinse well after using.
10. Return contents of food processor to stock pot, add the apple juice, reheat the soup and stir to combine well. 
11. Serve immediately, garnishing each serving with some toasted squash seeds 
12. If you plan to wait a day or two before serving this soup, reserve about 1 cup of the stock to thin the soup when you reheat it. 

🌱 Making It Grow is an award-winning program produced by SCETV and Clemson University. Host Amanda McNulty from Clemson Extension along with Clemson Extension Master Gardener State Coordinator Agent Terasa Lott plus other Extension Agents and featured guests offer research-based information on a variety of gardening, agricultural, and environmental topics, while also highlighting interesting places and products from around South Carolina.

🍽️ For more recipes like the one above, visit SCETV Food.