Curried Apple Squash Soup
Yankee Plus Dec 2015
TABLE OF CONTENTS
The tangy combination of tart apples and hot spices in this Curried Apple Squash Soup recipe elevates squash to first-course holiday status.
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- 3 tablespoons olive oil
- 4 cups peeled, chopped winter squash (butternut or Hubbard)
- 2 cups peeled, chopped tart apples
- 1 cup chopped onion
- 1 teaspoon curry powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1 cup apple cider or apple juice
- 1 quart chicken stock
- 1/2 cup light cream
- salt and pepper to taste
Instructions:Heat the oil in a large pot over medium heat and saute the squash, apples, and onion, stirring gently, for 10 minutes. Add the curry powder, cardamom, and cinnamon; cook, stirring gently, for several minutes longer. Add the cider and chicken stock, bring the mixture to a simmer, and cook, partially covered, for 20 minutes, or until the squash is soft.
Puree the mixture (in batches if necessary) in a food processor or blender, and return to pot. Cook over medium heat until mixture is reduced by about one-third. Add the cream and season with salt and pepper.