Butternut Squash and Apple Soup |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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A delicious and hearty soup with the slight sweetness of apple. Ingredients:
3 tablespoons unsalted butter |
1 large onion, chopped |
2 tablespoons curry powder |
1 teaspoon chili powder |
1/16 teaspoon cayenne pepper |
5 cups chicken stock or 5 cups chicken broth, divided |
3 lbs butternut squash, peeled, seeded and cubed (8 cups) |
21 ounces granny smith apples, peeled, cored, and chopped (3 cups) |
1/2 teaspoon salt |
1/4 teaspoon pepper, fesh cracked |
1/2 cup heavy cream |
1 tablespoon fresh parsley or 1 tablespoon cilantro, chopped |
Directions:
1. In a large heavy pot, melt butter over medium heat. Add onions and sauté until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2cups 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.
2. Strain soup, reserving the 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 adjust salt and peper to taste. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley.
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