A recipe for Apple and Butternut Squash Soup. Follow the simple recipe instructions for Apple and Butternut Squash Soup shared by other home cooking experts.
Ingredients
3 Tbs. Unsalted Butter1 lg. Onion, chopped
2 Tbs. Curry Powder
1 Tsp. 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 Tbs. Fresh Parsley, chopped, or
1 Tbs. Fresh Cilantro, chopped
Directions
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
