With frigid winter temperatures decidedly upon us, I have been spending cold evenings in making seasonal feasts for friends and family.  Unequivocally, the dish that has received the most accolades from guests is my butternut squash soup. The flawlessly-executed combination of butternut squash, apple, and curry make this concoction an idyllic choice for a cozy night chez-toi.

Classic butternut squash soup recipes call upon carrot, celery, and sage to provide complexity.  Finding these flavors tired and boring, I replaced the vegetable medley with an element of sweet by using juicy red McIntosh apples.  Still lacking the je ne sais quoi that takes a standard lunchtime soup to a luxe epicureal dish, I added four heaping tablespoons of curry powder.  The condiment provided an injection of pan-Asian spice that took the soup to new heights.

To lend a splash of grandeur and aesthetic appeal, I added a dollop of crème fraiche and a drizzle of black truffle oil.  Truth be told, most things taste better truffled, and this soup is no exception.  Like its winter squash cohorts, butternut squash is at its best from early fall through January, so find an excuse to make this delectable bisque soon!  xx tt

Recipe – adapted from Barefoot Contessa


·  2 tablespoons unsalted butter

·  2 tablespoons olive oil

·  3 large yellow onions

·  4 tablespoons curry powder

·  4 pounds pre-cut butternut squash (Trader Joe’s has this year-round)

·  4 sweet apples (I used McIntosh)

·  2 teaspoons kosher salt

·  1 teaspoon white pepper

·  2 cups water

·  2 cups Martinelli’s sparkling apple cider

·  Crème fraiche

·  Black truffle oil


·  Chop onions 

·  Peel and chop apples, discarding the cores

·  Warm butter, olive oil, and curry powder in large stockpot uncovered over low heat for 20 minutes, stirring to prevent onions from sticking

·  Add squash, applies, salt, pepper, and 2 cups of water to the pot

·  Bring to boil

·  Lower heat and cover – cook for 30 minutes, until the squash and apples are very soft

·  Process the soup in batches through a food mill, or puree it with a food processor/emersion blender

·  Pour soup back into the pot

·  Add sparking cider and a tablespoon of black truffle oil

·  Simmer for five minutes 

·  Ladle into bowls, and serve with crème fraiche and truffle oil


toolBOX: serve your winter soups in these adorable footed bowls that are oven-safe and the perfect size to keep your guests wanting more…

t+tSTYLE: stay toasty when you brave the outdoors during the cold spell in this gorgeous (faux)raccoon fur from PETA-conscious Marc Jacobs