Apple and Butternut Squash Soup

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Title: Apple and Butternut Squash Soup
Yield: 10 Servings
Categories: Soups, Fruits


3 tb Unsalted Butter
1 lg Onion, chopped
2 tb Curry Powder
1 ts Chili Powder
2 1/2 c Chicken Broth
3 lb Butternut Squash, peeled,
Seeded and cubed (8 cups)
21 oz Granny Smith Apples, peeled,
Cored, and chopped (3 cups)
Salt and Pepper
1/2 c Heavy Cream
2 1/2 c Chicken Broth
1 tb Fresh Parsley, chopped, or
1 tb 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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