Soup Recipes » Butternut Squash Soup » Curried Butternut Squash Soup with Garlic and Apple

Curried Butternut Squash Soup with Garlic and Apple

Ingredients -

2 tablespoons Unsalted Butter
1 Spanish Onion, finely chopped
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1 GarlicClove, finely chopped
1 tablespoon Curry Powder, or to taste
2-1/2 pounds Butternut Squash, peeled, seeded, cut into 3-inch pieces
2 Green Apples, peeled, cut in wedges and sautéed in butter until soft
1-1/2 quart Chicken Stock

Preparation:

1. Melt the butter in a large flameproof casserole dish.

2. Add the onion and salt, to taste.

3. Cook over medium heat, stirring constantly, until the onion is translucent.

4. Add the garlic and cook for 30 seconds, stirring constantly.

5. Add the curry powder and cook for 1 minute, stirring constantly.

6. Add the chicken stock, apples and squash and bring to a boil.

7. Turn the heat to low and simmer for 35 to 40 minutes or until tender.

8. Puree the mixture in a blender in batches.

9. Return the mixture to the pan and return to a boil.

10. Adjust the seasonings to taste.

11. Serve immediately.

Soup Making Tips -
Cooking Butternut Squash

	Butternut squash can be cooked whole, halved or in smaller pieces. When roasting a whole butternut squash, pierce the skin to allow steam to escape. Halved butternut squash should be roasted halfway through with the cut side down, then flipped to finish cooking. When grilling, start with the skin side down and turn to brown the cut side before serving.

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