Apple & butternut squash soup
10 Servings
Ingredients
| Quantity | 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 |
Directions
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