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Favorite Apple Squash Soup
It seems like I can never make enough different types of squash based soup in the fall. I hoard squash of all types of varieties as fall decorations - they are on the mantle, the dining room table, and even sometimes in baskets in the bathroom. But eventually we get around to eating them and this soup is my current favorite way to do so. I like serving the soup with a swirl of creme fraiche but it is also excellent plain.
3 tablespoons butter
2 chopped onions
1 tablespoon curry powder
Salt
Freshly ground black pepper
1 large butternut squash
2 large tart cooking apples
2 cups apple cider
Melt the butter in a large stock pot over medium heat. Add the onions, curry powder, salt, and pepper and saute for 20 minutes, or until the onions are tender and lightly caramelized. While the onions are cooking, peel, seed, and cut the squash into chunks. Peel, core, and cut the apples into slightly larger chunks. Deglaze the onion mixture with the apple cider and then add the squash ,and apples and bring to a boil. Reduce the heat and simmer covered for 30 minutes, or until the squash is tender. Puree in batches in a food processor or blender until smooth. Return to the sauce pot and simmer until the soup is thick and hot. Adjust the salt and pepper if needed and serve hot.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
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