Malika Ameen Serves Up Delicious Recipes for Fall |

Malika Ameen Serves Up Delicious Recipes for Fall

Autumn is just around the corner and so are those enticing vegetables and fruits of the season. Chicago-based pastry chef, restaurateur, and consultant Malika Ameen created this recipe using the season’s most delicious produce for a unique soup that’s sure to satisfy.

Chef Ameen agreed to share her recipe with Care2. This soup is perfect as a weeknight meal with a salad and hunk of crusty bread. It would also make a warm dinner on Halloween night or an  impressive first course for your Thanksgiving dinner.

serves: 6


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tsp finely grated ginger
  • 1 cup chopped onions
  • 1/2 cup chopped leeks
  • 2 teaspoons fresh thyme leaves
  • 1 heaping tablespoon mild curry powder
  • 1 large butternut squash (about 2-1/2 pounds) peeled, deseeded and cut into chunks
  • 2 apples (3/4 – 1 pound) such as Macintosh or any other sweet/tart apple, peeled, cored and cut into chunks
  • Kosher salt
  • freshly ground pepper
  • 1-1/4 cup low sodium chicken stock
  • 1 cup fresh apple cider
  • 1/4 cup heavy cream or half and half (optional)


  • In a heavy bottomed medium pan, heat butter and oil over medium heat.
  • Add ginger and sauté until light brown and fragrant.
  • Immediately add onions, leeks, and thyme, and sauté until onions become tender and brown at the edges.
  • Add curry powder and cook an additional 2-3 minutes.
  • Add squash, apples and 3/4 cup of chicken stock. Bring to a boil, cover, and reduce to a gentle simmer.
  • Cook until squash is tender.
  • Carefully transfer squash and apple mixture into the bowl of a food processor and puree until smooth.
  • Pour the soup back into the pot and add 1/2 cup chicken stock and 1 cup cider.
  • Bring to a simmer, season with salt and pepper, and add cream.
  • If mixture is still too thick you can add more stock. Serve hot.


Posted on: October 1, 2013