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Enjoy delicious fall flavors anytime of the year. Warm spices like curry powder and chili powder give this creamy soup a little kick.
3 tablespoons unsalted butter
1 large onion, chopped
2 tablespoons curry powder
1 teaspoon chili powder
2 1/2 cups chicken broth
3 pounds butternut squash, peeled, seeded, and cubed
3 cups granny smith apples, peeled, cored, and chopped
salt and pepper
1/2 cup heavy cream
2 1/2 cups chicken broth
1 tablespoon chopped fresh parsley
Melt the butter in a large pan over medium heat. Add the onions and cook, stirring frequently, until soft, about 5 minutes.
Add the curry powder and chili powder. Mix well and let cook for 5 minutes. Stir in half of the chicken broth, the squash, and apples. Bring to a boil then reduce the heat to a simmer. Cover the pan and let simmer for 30-45 minutes or until the squash is tender.
Strain the soup to separate the liquid from the solids. Return the liquid to the pan. Transfer the solids to a food processor and process until smooth. Return the puree to the pan along with the cream, and remaining chicken broth.
Bring to a simmer (do not let it boil) and heat through.
Serve the apple and butternut squash soup warm, garnished with parsley.
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reviews & comments
You'll find the butternut squash much easier - and safer! - to cut if you microwave the squash first. The time will vary depending on your microwave and the size of the squash. Pierce each squash first with a fork, much as you'd do with a potato going into the microwave (and for the same reasons.) Start with maybe 90 seconds; if not tender enough, add 30 second increments.
February 26, 2008
This is a mildly spicy creamy soup that I love to serve to guests. The combination of apples and squash is wonderful. It doesn't taste like pumpkin!!