Chef Rick Bayless is well known for his Mexican Flair Recipes and his awesome Margaritas. He made a wonderful Kuri (squash) soup at a recent cooking demo that I attending. After test-tasting it I knew I had to make it. Here’s my version of Chef Rick Bayless inspired Butternut Soup recipe.
This is my inspired Squash Soup Recipe from his almighty Kuri Soup with Ancho and Apple as much of mine has been improvised. At the demo Chef Bayless mentioned something that I’ll never forget, and have taken it to heart…literally. He says, “a recipe is just ingredients put together to make something awesome, and is not set in stone.” So if you don’t have a certain ingredient that the recipe calls for, that doesn’t mean you can’t make it. Improvise and use what you have at home – make the dish your own. This is exactly what I’ve done to make my soup recipe here.
Chef Rick Bayless Inspired Butternut Soup Recipe
With a few minor adjustments…okay major adjustments from Rick Bayless’s recipe (which called for ancho chile and Kuri squash and called for using a blender) I was able to make this soup with no problem…AND even added a little kick to it. I like it and it was so simple to make and not to mention …very good for you.
Butternut Squash Soup
- 1 pkg Butternut Squash (12 oz.) – conveniently already chopped up.
- 1 tbl butter
- 1 small onion, diced
- small amount red pepper flakes (more if you want a higher “kick”)
- 1 small apple, cored, peeled and chopped
- 1/4 tsp black pepper
- 1/4 tsp cinnamon
- 1-1/2 cups of water
- sugar and salt to taste
Melt the butter in a 2-quart saucepan over medium heat. Add the onion and red pepper flakes and cook until onions are golden or dark – about 10 minutes. Add the squash, apple, pepper, cinnamon and water. Bring to a boil, then reduce the heat and let the mixture simmer until everything is very tender – about 30 minutes.
Take a potato masher and mash soup to your liking. If you like chunky soup, skip this part. While some do not like watery soup. If you do not, strain soup to rid of access water.
Season with salt and a little sugar to your liking. Rick Bayless says that sugar brings out the flavor of the apple. Serve warm. Yields about 4 small servings. Makes a great lunch or light supper. Enjoy!!