Curried Butternut Squash Soup Recipe

Squash and apples complement each other naturally; curry adds an exotic note. Feel free to experiment with other types of winter or summer squash.

Step 1

Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.

Step 2

Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works best. Scrape out the seeds and chop the flesh.

Step 3

When the onions are tender, pour in the stock, add squash and the 2 apples (peeled, cored and chopped). Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.

Step 4

Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disk. Add 1 cup of the cooking stock and process until smooth.

Step 5

Return the pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of desired consistency.

Step 6

Season to taste with salt and pepper, simmer briefly to blend and heat through. Shred Granny Smith apple, unpeeled. Serve soup immediately, garnished with shredded apple.

Things You'll Need

  • 4tb Butter
  • 2c Onions, yellow, chopped
  • 4ts Curry powder
  • 2 Butternut squash
  • 2 Apples
  • 3c Chicken Stock
  • 1c Apple juice
  • Salt & pepper
  • 1 Granny Smith apple

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