Apple and Butternut Squash Soup
- 3 tb Unsalted Butter
- 1 lg Onion, chopped
- 2 tb Curry Powder
- 1 ts Chili Powder
- 2 1/2 c Chicken Broth
- 3 lb Butternut Squash, peeled,
- Seeded and cubed (8 cups)
- 21 oz Granny Smith Apples, peeled,
- Cored, and chopped (3 cups)
- Salt and Pepper
- 1/2 c Heavy Cream
- 2 1/2 c Chicken Broth
- 1 tb Fresh Parsley, chopped, or
- 1 tb 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 2 1/2 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 1/2 cups chicken broth. Bring just to simmering. Ladle
soup into warm bowls. Garnish with parsley.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
until translucent, about 5 minutes. Add curry powder and chili powder. Mix
well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 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 1/2 cups chicken broth. Bring just to simmering. Ladle
soup into warm bowls. Garnish with parsley.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
