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.
This soup is especially good served with rustic bread or some simple homemade buttermilk biscuits.
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