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Butternut Squash Curry Soup

Main Ingredient: Butternut Squash

Ingredient List

4 T butter
1 C chopped yellow onion
4 t curry powder
2 medium butternut squash (about 3 lbs or 4 C chopped squash)
2 apples, peeled, cored, chopped
3 C chicken or vegetable stock

Instructions

Sauté for 15 minutes in a large stock pot on low heat:
4 T butter
1 C chopped yellow onion
4 t curry powder

Add:
2 medium butternut squash (about 3 lbs or 4 C chopped squash)
peel with a vegetable peeler, halve, remove seeds, chop
OR to prepare squash another way: cut in half lengthwise, put face down on cookie sheet and bake at 350 degrees for about an hour or until very soft. Allow to cool. Remove and discard seeds. Scoop out pulp and add to the cooked apples/onions/chicken broth, as below& then puree entire stock pot in a food processor or blender
2 apples, peeled, cored, chopped
3 C chicken or vegetable stock

Bring to a boil, and then simmer on low heat for about 25 minutes. Pour soup through a strainer or colander, reserve liquid. Move solids to a food processor or blender and puree, adding 1 C reserved stock. Return puree to the pot, add more liquids to adjust consistency. Add 1 C apple juice (or may use the soup liquids) and salt and pepper to taste.

Serve with a garnish of peeled grated apple

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