Photo Credit
OlegD/Shutterstock
Yield
Mkes 4 to 6 servings.
Category
Course
Occasions
Sources
The tangy combination of tart apples and hot spices elevates squash to first-course holiday status.
Ingredients
3 tablespoons olive oil
4 cups peeled, chopped butternut squash
2 cups peeled, chopped tart apples
1 cup chopped onion
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 quart chicken stock
1 cup apple cider or apple juice
1/2 cup light cream
salt and pepper, to taste
Instructions
In a pot over medium heat, warm the oil. Add squash, apples, and onions and stir gently for 10 minutes. Add curry powder, cardamom, and cinnamon and cook, stirring gently, for several minutes longer. Add chicken stock and cider, bring the mixture to a simmer, and cook, partially covered, for 20 minutes, or until squash is soft.
Purée the mixture (in batches, if necessary) in a food processor or blender, then return to the pot. Cook over medium heat until mixture is reduced by about one-third. Add cream and season with salt and pepper.
More Like This
ADVERTISEMENT
This was easy to make and the fragrance was wonderful. It tastes very good too. I used the apples that I had on hand. One granny smith and a gala apple. It was fine. I also added more curry powder. Very nice soup.
Could this soup be made without the apples?
I made curry of butternut squash and enjoyed with Rotis and carbapples pickle and this week will make the soup recipe from your page. I had 6 butternut squash from my plant which keep all winter. I love it.I share with my neighbour and friends.
almas
How do I print this recipe without all the extra ads etc that I do not need? Where is the print button?
Janet - look at the icons just above the recipe and you'll see one for a printer. Just click on that and you can print the recipe.
Comments