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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A fall favorite in many households. This soup is very filling and tastes delicious with a crusty sourdough roll or a croissant. I got this recipe from one of my girlfriends, and it can be tweaked a little to suit your tastes. Ingredients:
1 butternut squash, peeled and chopped |
1 small apple, chopped |
1/4 cup onion, chopped |
1 1/2 teaspoons curry powder |
1 quart vegetable broth (less if you want it to be thicker) |
1 tablespoon butter |
1/4 cup cream (evaporated milk can be substituted) |
Directions:
1. In a large saucepan put butter and onions.
2. Soften onions, takes about 3 minutes.
3. Add broth, squash, apple.
4. Bring to a boil.
5. Lower heat, cover, and simmer 20 minutes, or until squash and apple are soft, stirring occasionally.
6. Let cool slightly, add cream and curry powder, then blend in a blender until desired smoothness.
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