Apple & Butternut Squash Soup Recipe
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Ingredients : Apple & Butternut Squash Soup Recipe
3 tbsp Unsalted Butter
1 large Onion, chopped
2 tbsp Curry Powder
1 tsp Chili Powder
2 1/2 cup 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 cup Heavy Cream
2 1/2 cup Chicken Broth
1 tbsp Fresh Parsley, chopped, or
1 tbsp 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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