Williams-Sonoma Butternut Squash Apple Soup?

[golden1225]

I sampled this soup yesterday while in Williams-Sonoma. They are selling the pureed squash, and the recipe appears on the back label. As I have several butternut squash on my counter at home, I didn't want to spend $10 for a jar of the pureed squash just to get the recipe! Shame on me. :o I'm sheepishly asking if anyone here might have that recipe! It was delish. I searched the board and found some recipes that are vaguely similar, but not the exact one.
TIA!
:)

[foodfly]

This recipe is definitely on the WS website. I pulled it off myself thinking I would make it soon. WS locally, had 3 demo classes that featured this soup and thought I could get into one of those to taste instead of making it myself -- but the classes were booked solid. I'll get you the recipe if you can't get to the website.

[foodfly]

Here's the link to all their butternut squash soups:

http://ww1.williams-sonoma.com/sch/rcp.cfm?src=srrn1%7Crbutternut%5Cssquash%5Cssoup%7 Cv0&refurl=&recipe=butternut%20squash%20soup&ftest=1&formsubmitvar=submitted&cmreferrer=http%253A%252F%252Fcontent1%252Ewilliam s%252Dsonoma%252Ecom%252Frecipe%252Findex%252Ecfm% 253Fcmtype%253DGlobalNav%2526sid%253DWSW13EXE8VTPX T4SEBVOPHWY9D2OCXF9200511031602%2526src%253Dhme&bnrid=&flash=on

[golden1225]

THANK YOU!!!! I guess I didn't look hard enough then, did I! I know what's on the menu for this weekend!
:) :) :)

[Judy K.]

I can vouch for this recipe published a few years ago in CL. I made it earlier this week. I used chicken bouillon instead of vegetable, because that's what I had. I deleted the serrano pepper, but stepped up the ginger just a little. It had a slight bite because of the increased ginger. I used an immersion blender instead of the traditional one. It is definitely a keeper.


* Exported from MasterCook *

Curried Squash-Apple Soup

Recipe By :Ann Webber, Belmont, MA
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons olive oil
1/2 cup onion -- chopped
3 3/4 cups butternut squash -- peeled (1/2 inch) cubed
3 3/4 cups Golden Delicious apple -- chopped (about 1 1/2 pounds)
2 3/4 cups water
1/4 cup celery -- coarsely chopped
2 1/4 teaspoons curry powder
3/4 teaspoon fresh ginger -- peeled and chopped
1 serrano pepper -- seeded and chopped
1 vegetable-flavored bouillon cube

Heat olive oil in a large saucepan over medium-high heat. Add onion, cook for 5 minutes or until soft. Add squash and remaining ingredients; cover and simmer 30 minutes or until squash is tender.

Place half of the squash mixture in a blender, and process until smooth. Pour the pureed soup into a large bowl, and repeat the procedure with the remaining squash mixture.

Serving size: 1 1/2 cups.

CALORIES 141 (15% from fat); FAT 2.4g (sat 0.3g, mono 1.3g, poly 0.4g); PROTEIN 2.1g; CARB 32g; FIBER 7.8g; CHOL 0mg; IRON 1.7mg; SODIUM 26mg; CALC 87mg.

Source:
"Cooking Light Magazine, September 2001, page 144"
S(Formatted by):
"Patricia M Gaddis 14 Oct 2001"
Copyright:
"© 2001 by Southern Living, Inc."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 134 Calories; 2g Fat (14.1% calories from fat); 2g Protein; 30g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

NOTES : I came up with this recipe one night when I had four hand-picked apples beginning to soften on my kitchen counter. I knew that I wanted to combine them with a winter squash and make my first winter soup, but I wasn't sure of the spicing. I asked my husband, and he suggested curry. The result was a success.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 900116

[veschke]

Wow. That sounds good! We're planning more entertaining than usual this season, so I'm on the lookout for good soups.

On the W&S link -- I've been wishing for that copper stockpot (and a kitchen and a life in which it would see use!) for what seems like half my life. :-) Where would we be without daydreams.

[foodfly]

On the W&S link -- I've been wishing for that copper stockpot (and a kitchen and a life in which it would see use!) for what seems like half my life. :-) Where would we be without daydreams.

DITTO! :D

I keep making WS recipes in hopes the rest of the goodies they display will magically appear in my kitchen just like their pictures.

[kbs]

Funny, I actually made this WS recipe this past weekend for a dinner party. I did totally cheat though and use the jarred squash - but only because I made multiple courses for dinner and was looking for shortcuts whereever I could take them ($10 be damned!).

Anyway, the soup was very tasty- a perfect first course for a snowy Boston evening. I probably only added 1/4 of light cream, which was plenty. I skipped the chestnuts, and served each bowl with a little dollop of light sour cream in the middle and some chives on top. It was a hit with our guests!

-Kim

[kingcalvin]

Butternut Squash Bisque


1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

--------------------------------------------------------------------------------

DIRECTIONS:
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Free Recipes (http://www.recipesourceonline.com) is where I found this.