Curried Butternut Squash And Apple Soup Recipe
Ingredients
| Unsalted butter | 1 Tablespoon | |
| 3 cups defatted chicken broth, homemade or canned | ||
| Onions | 2 Cup (16 tbs), finley chopped | |
| Curry powder | 1 1/2 Tablespoon | |
| Butternut squash | 2 Medium, pounded | |
| 2 Granny Smith apples, peeled, cored, and chopped | ||
| Apple Juice | 1 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
MAKING
1. In a medium size saucepan or stock pot, melt the butter
2. Add 1/4 cup chicken broth, onions, curry powder and sauté until well blended.
3. Cover, reduce heat and cook for about 5 minutes until the onions soft.
4. When onions are tender stir in remaining chicken broth, chopped squash and apples.
5. Heat until soup comes to a boil.
6. Reduce heat, partially cover the pan and let simmer, partially covered for 25 minutes, stirring occasionally, until the squash and apples are soft and mushy.
7. Strain soup through a colander catching the stock into a large bowl and reserve it.
8. Tip the onion-squash-apple mixture into a blender or food processor jar along with a little of the cooking broth.
9. Blend into a silk smooth puree.
10. Pour puree back into saucepan.
11. Stir in the apple juice and reserved cooking liquid, adding according to preference of thickness of soup.
12. Season soup to taste and reheat.
SERVING
13. Ladle the hot soup into warmed bowls or soup cups and serve immediately.
1. In a medium size saucepan or stock pot, melt the butter
2. Add 1/4 cup chicken broth, onions, curry powder and sauté until well blended.
3. Cover, reduce heat and cook for about 5 minutes until the onions soft.
4. When onions are tender stir in remaining chicken broth, chopped squash and apples.
5. Heat until soup comes to a boil.
6. Reduce heat, partially cover the pan and let simmer, partially covered for 25 minutes, stirring occasionally, until the squash and apples are soft and mushy.
7. Strain soup through a colander catching the stock into a large bowl and reserve it.
8. Tip the onion-squash-apple mixture into a blender or food processor jar along with a little of the cooking broth.
9. Blend into a silk smooth puree.
10. Pour puree back into saucepan.
11. Stir in the apple juice and reserved cooking liquid, adding according to preference of thickness of soup.
12. Season soup to taste and reheat.
SERVING
13. Ladle the hot soup into warmed bowls or soup cups and serve immediately.
Chef
