Categories: Soup
Ingredients
- 4 tbsp unsalted butter
- 2 cups finely chopped yellow onion
- 4 to 5 teaspoons curry powder
- 2 medium butternut squash
- 2 apples, peeled, cored, chopped
- 3 cups chicken stock
- 1 cup apple juice
- salt to taste
- pepper to taste
- 1 shredded granny smith apple for garnish
Directions
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Melt butter in a large heavy pot over low heat.
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Add the onions and curry powder and cook, covered, until the onions are tender, about 25 minutes.
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Meanwhile, peel the squash. Cut in half horizontally, scrape out the seeds, and chop the flesh.
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When the onions are tender, pour in the stock, add the squash and chopped apples, and bring to a boil.
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Reduce the heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.
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Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor, or use a food mill fitted with a medium disc.
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1 cup of the cooking stock and process until smooth.
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Return the pureed soup to the pot and add the apple juice and about 2 cups more stock, until the soup is of the desired consistency.
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Season with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with the shredded apple.