Curry-scented Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 whole(s) butternut squash, 2 1/2 lb (6 cups cubed) |
2 whole(s) large sweet apples such as fuji or honeycrisp |
3 whole(s) medium onions |
2 tablespoon(s) butter |
1/4 cup(s) dark brown sugar |
1 1/2 tablespoon(s) curry powder |
6 cup(s) chicken or vegetable broth/stock |
8 ounce(s) 1 container mascarpone* cheese |
2 teaspoon(s) salt |
sour cream and fresh chives (optional) |
Directions:
1. Peel squash and apples, cut into 1-in cubes and dice onions.
2. Melt butter in (8 qt) large pot or stockpot over med-low heat. Add onions; cook 5-6 min or until tender, stirring occasionally. Add squash, apples, brown sugar, and curry. Cook and stir 1 min or until curry is fragrant. add stock and bring to a simmer over medium heat. Simmer 24-26 min or until squash is very soft. Remove from heat.
3. Carefully ladle about 1/3 of the squash mixture into blender contaiber. Cover and blend until smooth. Pour blended soup into large bowl. Repeat as needed to puree all of squash mixture.
4. Return soup to stockpot and whisk in mascarpone* and salt until mascarpone is completely incorporated. return to a simmer over medium heat and remove from heat. garnish each serving with sour cream and chives, if desired.
5. *I substituted ricotta once before for the mascarpone, and it also turned out well.
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