Servings
10 s
Ingredients
- 3 tablespoons Unsalted butter
- 1 large
- 2 tablespoons Curry powder
- 1 teaspoon Chili powder
- 2 1/2 cups Chicken broth
- 3 pounds Butternut Squash, peeled,
- Seeded and cubed (8 cups)
- 21 ounce Granny Smith Apples, peeled,
- Cored, and chopped (3 cups)
- Salt and pepper
- 1/2 cup Heavy cream
- 2 1/2 cups Chicken broth
- 1 tablespoon Fresh Parsley, chopped, or
- 1 tablespoon
Directions
- In a large heavy pot, melt butter over medium heat.
- Add onions and saute until translucent, about 5 minutes.
- Add curry powder and chili powder.
- Mix well.
- Cook, stirring occasionally, 5 minutes.
- Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste.
- Bring to a boil.
- Reduce heat.
- Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally.
- Strain soup, reserving liquid.
- Puree vegetables in a food processor in several batches.
- In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth.
- Bring just to simmering.
- Ladle soup into warm bowls.
- Garnish with parsley.
- Source: Victoria Magazine, January 1994 Typed by Katherine Smith From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini