Apple & Butternut Squash Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Unsalted Butter,
1 large: Onion, chopped
2 tbsp: Curry Powder,
1 tsp: Chili Powder,
2 1/2 cup: Chicken Broth,
3 lbs: Butternut Squash, peeled,
Seeded and cubed, 8 cups
21 ounce: Granny Smith Apples, peeled,
Cored, and chopped, 3 cups
Salt and Pepper,
1/2 cup: Heavy Cream,
2 1/2 cup: Chicken Broth,
1 tbsp: Fresh Parsley, chopped, or
1 tbsp: Fresh Cilantro, chopped
Directions:
In a large heavy pot, melt butter over medium heat. Add onions and
saute until translucent, about 5 minutes. Add curry powder and chili
powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2
1/2 cups chicken broth, squash, apples, and salt and pepper to taste.
Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until
squash is very tender, stirring occasionally.
Strain soup, reserving liquid. Puree vegetables in a food processor in
several batches. In same pot, combine vegetable puree, reserved
cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to
simmering. Ladle soup into warm bowls. Garnish with parsley.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
Source from luhu.jp
saute until translucent, about 5 minutes. Add curry powder and chili
powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2
1/2 cups chicken broth, squash, apples, and salt and pepper to taste.
Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until
squash is very tender, stirring occasionally.
Strain soup, reserving liquid. Puree vegetables in a food processor in
several batches. In same pot, combine vegetable puree, reserved
cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to
simmering. Ladle soup into warm bowls. Garnish with parsley.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
Source from luhu.jp