Spiced Butternut-Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This yields more than enough for appetizer-size servings. Divide up the leftovers, and freeze for a last-minute meal during the busy month of December. Ingredients:
2 tablespoons butter |
1 large sweet onion, diced |
1 large red bell pepper, chopped |
3 garlic cloves, minced |
2 tablespoons finely grated fresh ginger |
1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.) |
1 small pumpkin, peeled and cubed (about 1 3/4 lb.) |
1 large sweet potato, peeled and cubed |
1 large granny smith apple, peeled and cubed |
1 (32-oz.) container low-sodium chicken broth |
2 bay leaves |
1 1/2 teaspoons red curry paste |
1/2 teaspoon ground pepper |
3/4 cup whipping cream |
1 tablespoon fresh lime juice |
salt and pepper to taste |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves.
2. Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.
3. *1 tsp. curry powder may be substituted.
4. Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.
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