Apple & butternut squash soup

10 Servings

Ingredients

QuantityIngredient
3tablespoonsUnsalted Butter
1largeOnion, chopped
2tablespoonsCurry Powder
1teaspoonChili Powder
cupChicken Broth
3poundsButternut Squash, peeled,
Seeded and cubed (8 cups)
21ouncesGranny Smith Apples, peeled,
Cored, and chopped (3 cups)
Salt and Pepper
½cupHeavy Cream
cupChicken Broth
1tablespoonFresh Parsley, chopped, or
1tablespoonFresh 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