Apple & butternut squash soup

Yield: 10 Servings

Measure Ingredient
3 tablespoons Unsalted Butter
1 large Onion, chopped
2 tablespoons Curry Powder
1 teaspoon Chili Powder
2½ cup Chicken Broth
3 pounds Butternut Squash, peeled,
Seeded and cubed (8 cups)
21 ounces Granny Smith Apples, peeled,
Cored, and chopped (3 cups)
Salt and Pepper
½ cup Heavy Cream
2½ cup Chicken Broth
1 tablespoon Fresh Parsley, chopped, or
1 tablespoon Fresh Cilantro, chopped

In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2½ cups chicken broth, squash, apples, and salt and pepper to taste.

Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally.

Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 ½ cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith

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