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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A great autumn soup! When I first submitted this recipe, I forgot the cream....oops, sorry. Still is a quite spicy soup. Ingredients:
3 tablespoons extra virgin olive oil |
1 cup chopped sweet onion |
3 -4 garlic cloves, minced |
2 teaspoons curry powder |
3/4 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
2 1/2 lbs butternut squash, peeled and seeded, halved lengthwise, and thinly sliced |
3 cups chicken broth or 3 cups vegetable broth |
3 cups water |
1 lb tart apple, peeled, cored and chopped |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1/2 cup light cream |
Directions:
1. In a large pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
2. Add squash, chicken broth, water, apples and salt and pepper. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.
3. Remove from heat and stir in light cream.
4. Puree mixture in a blender or food processor, in batches and return to pot to heat through.
5. Serve.
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