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, |
\N \N | Seeded and cubed (8 cups) |
21 ounces | Granny Smith Apples, peeled, |
\N \N | Cored, and chopped (3 cups) |
\N \N | 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