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A creamy and slightly sweet soup for the cooler weather.
In a deep skillet, add olive oil and butter over medium heat. When butter melts, add onions, carrots, leek, and curry powder. Saute until vegetables are soft, about 5 minutes. Add squash and apples, saute for 5 minutes. Add the broth. Lower heat and simmer for 35-40 minutes, or until squash and apples are soft.
Remove soup from the heat and carefully (it will be hot – so do this in small batches) puree it in a blender (or you can use an immersion blender) until smooth and creamy. Return the puree to the pot over medium heat and add apple cider and cream. Stir. Add water or more broth, if the consistency is not to your liking. Add spices. Add more if desired, to your tastes.
Serve warm garnished with bacon and sour cream. Great with a gooey grilled cheese sandwich!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!