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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this from a co-worker a few years ago and have been making a version of it since. Having grown up in a town where the Mexican and Chinese restaurants were considered exotic, this was one of my first introductions to curry powder. Read more . I have to say, this is the one that started my fascination. This is a fun recipe because you can really change the flavors just by using different kinds of apples and currys. Ingredients:
1 quart chicken or vegetable stock |
1/4 cup butter |
2 cups yellow onion, chopped |
2 tsp curry powder |
3 lbs butternut squash, roasted (or otherwise cooked) |
2 apples, peeled and chopped |
2 cups apple cider |
Directions:
1. The directions for this recipe were given by someone who cooks a lot and doesn't feel like they or anyone else needs step-by-step instructions I'm guessing...
2. Cook everything in stock pot until very tender. Place all ingredients in food processor or blender, and blend until smooth. Serve with a dollop of sour cream if you like.
3. I would agree to a point, but I saute my onions with the butter until they're soft. I then add the other ingredients and cook over medium-low heat until I can't wait anymore. Now that I have one, I'll be using my immersion blender to make the soup smooth and creamy :).
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