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Geneseo Republic - Geneseo, IL
Curried Butternut Squash and Apple Soup
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Easy Recipe



CURRIED BUTTERNUT SQUASH AND APPLE SOUP



• 1/2 cup butter



• 1 cup onion, chopped



• 2 cloves garlic, minced



• 1 T fresh ginger, minced



• 1 T curry powder



• 2 pounds butternut squash, peeled, seeded and coarsely chopped



• 4 cups chicken or vegetable broth



• 1 Granny Smith apple, peeled, cored and chopped



• 1 T port wine (optional)



• Salt and freshly ground black pepper



• 1/4 cup plain yogurt (optional)



• Pinch each of ground cinnamon and cayenne pepper



Heat butter in a nonstick 8-quart stock pot or 5-quart Dutch oven over medium heat. Add onion and saute until softened, about 8-10 minutes. Add garlic, ginger and curry powder and cook for 1 minute while constantly stirring.



Add squash, vegetable broth and apple to the stock pot. Cover and cook until the squash is soft, about 20-25 minutes. Add the port and turn the heat off.



Cool soup slightly; carefully puree soup with an immersion blender or in batches using a blender or food processor. Reheat the soup in the stock pot and season to taste with salt and pepper.



Ladle into soup bowls. Garnish each bowl with a dollop (or swirl) of yogurt and a pinch of cinnamon and/or cayenne pepper, if desired. Serve immediately.



Serves 4.



— Brandpoint

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