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A Cozy Kitchen makes Butternut Squash Apple Soup. A little sweetness, nuttiness and spice all thanks to the secret ingredient: curry.
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel, quarter, and core the apples. Cut into chunks. Either peel and cube the squash, or cut the squash in half and roast on a baking sheet for 30 to 40 minutes before scooping out the flesh. Either way will do just fine.
Add the squash, apples, salt, pepper, and chicken stock to the pot. Bring to a boil, cover, and cook over low heat for 20 minutes (if you cubed the squash, add another 20 minutes), until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade, or use a blender.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
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mrsq on 11.11.2009
I made this tonight and my entire house smells like curry! It was a bit too spicy for my husband and kids, but I loved it and will likely put less curry in next time.
As for the recipe instructions, I was a little confused if the apples were supposed to be roasted with the squash, since the instructions are in the same paragraph. Instead I just tossed them in the pan and sauteed them a bit after the onions were done. Also, I roasted the squash (with a little olive oil, salt and pepper) at 400 degrees; no temp was listed.
I will certainly make this one again. Thanks!