Curried Apple And Butternut Squash Soup Recipe
Curried Apple And Butternut Squash Soup. This soup is so different and a great complement to fall meals. Velvety, earthy and rich a new holiday favorite.
Curried Butternut Squash and Apple Soup
- 3 tbsp butter
- One large onion - chopped, about 2 cups
- 5 tsp curry powder
- 6 cups butternut squash - peeled, seeded and chopped, about 3 lbs
- 2 tart apples - peeled, cored and chopped
- 3 cups chicken stock
- 1 tsp salt
- 1 cup apple cider
- Pepper to taste
- In a large pot, melt butter; add onion and saute until tender and translucent.
- Add the curry powder to the onions and stir thoroughly.
- Put the squash, apples, stock, and salt into the pot.
- Bring to a boil and then reduce heat and simmer until squash and apples are tender, approximately 25 minutes.
- Remove 2 cups of liquid, set aside, and reserve for later.
- Blend the remaining soup in a blender until smooth and return to the pot.
- Add the cider and stir.
- Gradually add the reserved liquid to the soup; the soup should still be thick, but not overly so.
- You may not need to add all of the reserved liquid to reach the desired consistency.
- If needed, reheat the soup before serving.
- Liberally grind pepper over the soup before serving.
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