The tangy combination of tart apples and hot spices elevates squash to first-course holiday status.
Yield: 4 to 6 servings
- 3 tablespoons olive oil
- 4 cups peeled, chopped winter squash (butternut or Hubbard)
- 2 cups peeled, chopped tart apples
- 1 cup chopped onion
- 1 teaspoon curry powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1 cup apple cider or apple juice
- 1 quart chicken stock
- 1/2 cup light cream
- salt and pepper to taste
Heat the oil in a large pot over medium heat and saute the squash, apples, and onion, stirring gently, for 10 minutes. Add the curry powder, cardamom, and cinnamon; cook, stirring gently, for several minutes longer. Add the cider and chicken stock, bring the mixture to a simmer, and cook, partially covered, for 20 minutes, or until the squash is soft.
Puree the mixture (in batches if necessary) in a food processor or blender, and return to pot. Cook over medium heat until mixture is reduced by about one-third. Add the cream and season with salt and pepper.
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