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Apple and Butternut Squash Soup
Serves 8
Ingredients
3 tbsp unsalted butter
2 large onions, chopped
2 tbsp curry powder
1 tsp chili powder
5 cups chicken stock
1 large butternut squash (approx. 8 cups), peeled, seeded and chopped
3 firm, tart apples (such as Granny Smith) peeled, cored and diced
Salt and black pepper to taste
½ cup cream
1 tbsp chopped fresh parsley or fresh cilantro
Melt butter over medium heat. Add the onions and saute until translucent, approx. 5 minutes. Add the curry and chili and cook for another 5 minutes.
Add half the stock and bring to a boil. Add the squash and apples, and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 45 minutes to an hour, or until the squash is tender. Stir occasionally to prevent the vegetables from sticking to the pan. Strain the soup and reserve the liquid. Place the pulp in the bowl of a food processor and pulse until pureed. Return the puree, reserved liquid, cream and the remaining chicken stock to a clean pot and bring to a simmer. Serve sprinkled with parsley or cilantro.
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