Curried Butternut Soup
(from beerad’s recipe box)
Source: http://www.recipetips.com/recipe-cards/t--1668/curried-butternut.asp
Prep time: 30 minutes
Cook time: 45 minutes
Serves 8 people
Categories: Butternut Soup
Ingredients
- - 1 tablespoon butter or margarine
- - 1 tablespoon olive oil
- - 3 large, sweet yellow onions, chopped
- - 2 teaspoons curry powder (adjust to taste)
- - 5 pounds to 6 pounds, butternut squash (peeled, seeded, and chunked)
- - 4 large, sweet apples (peeled, cored, and chunked)
- - 2 teaspoons salt
- - 1/2 teaspoon black pepper, coarsely ground
- - 2 cups to 3 cups, apple cider or apple juice
- OPTIONAL:
- bacon bits
- fresh thyme sprigs
Directions
-
In stock pot, heat butter and olive oil. Add onions and curry powder. Sauté, uncovered, 10-15 minutes or until onions are tender. Stir frequently.
-
Add prepared squash and apples to sautéed onion mixture. Season with salt and pepper.
-
Add 2 cups of water. Bring mixture to a boil. Reduce heat, cover, and cook over low heat 40-45 minutes or until apples and squash are soft.
-
Purée mixture in blender or food processor. Return to stock pot. Add apple cider, or apple juice, and water until desired consistency is obtained. Soup should be somewhat thick with a sweet flavor. Can be served hot or cold. Optional: garnish with bacon bits and thyme.