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Apple and Butternut Squash Soup

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Fruits Soups/stews

Ingredients:

  • 3 tb Unsalted Butter
  • 1 lg Onion, chopped
  • 2 tb Curry Powder
  • 1 ts 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 tb Fresh Parsley, chopped, or
  • 1 tb 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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini