Curried Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Celebrate autumn with two of its stars-squash and apples. Ingredients:
2 teaspoons vegetable oil |
1 cup thinly sliced leek (about 1 large) |
1 tablespoon curry powder |
1 tablespoon brown sugar |
3/4 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
5 garlic cloves, chopped |
6 cups chopped peeled butternut squash (about 3 pounds) |
6 cups water |
4 cups chopped peeled granny smith apple (about 1 pound) |
1/3 cup whipping cream |
3/4 teaspoon salt |
2/3 cup minced fresh cilantro |
Directions:
1. Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.
2. Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.
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