Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Curried Buttercup Squash and Apple Soup 3.9 (34) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 This hearty New England soup includes a buttercup squash base, apples and maple syrup for sweetness, and curry and cayenne pepper for hints of spice. Ingredients 1 ½ cups sour cream ¼ cup maple syrup 2 teaspoons salt, plus more to taste 1 cup pumpkin seeds, or pepitas, shelled 8 tablespoons (1 stick) unsalted butter, plus more for pan 2 buttercup or small butternut squash, sliced in half lengthwise 2 medium onions, roughly chopped 3 celery stalks, roughly chopped 3 medium carrots, roughly chopped ¼ cup packed dark-brown sugar 1 tablespoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 teaspoon curry powder ¼ teaspoon cayenne pepper 4 Macoun apples, peeled, cored, and roughly chopped ⅔ cup brandy ¼ cup honey Freshly ground black pepper Directions Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate. In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside. Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside. In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine. To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds. Rate it Print