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Curried Butternut Squash Soup


 


INGREDIENTS

  • 2 medium butternut squash [about 3 pounds]. Can use other types of summer and winter squash.
  • 4 Tbs. sweet butter
  • 2 cups of chopped onions
  • 4 to 5 tsp. curry
  • 2 tart apples peeled, cored, and chopped
  • 3 cups of chicken stock
  • 1 cup of apple juice
  • Salt & pepper to taste
  • 1 shredded unpeeled tart apple (garnishment)

DIRECTIONS

In heavy casserole sauté onions and curry. Peel, scrape out seeds, and chop the squash add to casserole along with apples and stock. Being to boil and then simmer partially covered for 20 minutes or more until tender.

Process in blender or quiz. until smooth. Add apple juice, salt, pepper, and more stock if needed to adjust desired consistency.

Like many soups this is better after 1 to 2 days in the refrigerator. It will often thicken with time but can be adjusted with the addition of stock.

* The Silver Palate Cook Book page 47