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Curried Apple And Butternut Squash Soup
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- #16518
Enjoy delicious fall flavors anytime of the year. Warm spices like curry powder and chili powder give this creamy soup a little kick.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
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
directions
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.
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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!!