Soup Recipes » Butternut Squash Soup » Apple and Butternut Squash Soup

Apple and Butternut Squash Soup

Ingredients -

3 tablespoons Unsalted Butter
1 large Onion, chopped
2 tablespoons Curry Powder
1 teaspoon Chili Powder
2-1/2 cups Chicken Broth
3 pounds Butternut Squash, peeled, seeded and cubed
3 cups Granny Smith Apples, peeled, cored, and chopped
Salt and Pepper
1/2 cup Heavy Cream
2-1/2 cups Chicken Broth
1 tablespoon Fresh Parsley, chopped
OR
1 tablespoon Fresh Cilantro, chopped

Preparation:

1. Melt the butter in a large heavy pot over medium heat.

2. Sauté the onions for 5 minutes or until translucent.

3. Add the chili and curry powders and mix well to combine.

4. Cook for 5 minutes, stirring occasionally.

5. Add the broth, apples, squash and salt and pepper to taste.

6. Bring the mixture to a boil and reduce the heat and simmer for 30 to 45 minutes, covered, or until the squash is tender, making sure to occasionally stir.

7. Strain the soup through a cheese cloth.

8. Reserve the cooking liquid.

9. In a food processor, puree the vegetables in batches.

10. Add the puree, reserved liquid, cream and 2-1/2 cups of chicken broth and bring to a simmer.

11. Transfer to individual soup bowls and garnish with parsley.

12. Enjoy.

Soup Making Tips -
Winter Squash Varieties

	Winter squash varieties such as butternut squash are more nutritious with more beta-carotene and higher values of other vitamins than summer squash. Winter squash should be allowed to reach maturity before harvested; summer squash is picked when it is very young and used without delay. Maturing the squash creates tougher skins that better protect winter squash.

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