Curried Squash And Apple Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A Classic fall tradition! Ingredients:
* 4 tablespoons butter |
* 2 medium onions, chopped (about 2 cups) |
* 3 teaspoons curry powder |
* 2 medium butternut squash (about 3 pounds) peeled, seeded and cut in one inch dice |
* 3 apples, peeled, cored and roughly chopped |
* 6 cups chicken broth |
* salt and freshly milled black pepper pepper to taste |
* 1/4 - 1/2 cup plain yogurt |
Directions:
1. Sweet apples are best to go with the taste of curry. You can substitute 1 cup unsweetened apple cider for 1 cup chicken broth if you want a stronger apple taste. The apples can be coarsely cut as they will cook faster than the squash.
2. METHOD
3. In a large soup pot, heat butter over medium heat. Sauté onions until they are softened. Stir in curry powder, and cook 2 - 3 minutes.
4. Add squash, apples and chicken broth. Bring to a boil, then lower heat and simmer, partially covered, until squash is tender, about 45 minutes. Season with salt to taste. Remove from heat, and let cool slightly.
5. Pass soup through a food mill, or puree in a food processor. Stir to mix well.
6. Serve with a sprinkling of freshly milled black pepper and a large dollop of yogurt. Swirl yogurt with a chopstick, drawing through soup in a large circle, or add yogurt to each individual bowl, swirling with chopstick.
7. Great for Thanksgiving or Christmas. Happy holiday cooking to all!
8. Serves: 4 to 6
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