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Apple & Butternut Squash Soupfruits, soups 3 tablespoon unsalted butter 1 large onion, chopped 2 tablespoon curry powder 1 teaspoon chili powder 2 1/2 cup chicken broth 3 lb butternut squash, peeled, 1 seeded and cubed (8 cups) 21 oz granny smith apples, peeled, 1 cored, and chopped (3 cups) 1 salt and pepper 1/2 cup heavy cream 2 1/2 cup chicken broth 1 tablespoon fresh parsley, chopped, or 1 tablespoon fresh cilantro, chopped 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
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