Butternut Squash and Apples are a perfect combination. The tart Granny Smiths bring out the sweetness of the squash and the curry enhances it all. Eat it plain or add croutons, toasted nuts, crisp dried apple slices-or all three. Anyway you do it, this soup is a treat!
Prep time: 30 minutes
Curried Butternut Squash and Apple Soup
By October 10, 2015Published:
- 10 cups (10 Servings)
- 2 tablespoons vegetable oil
- 1 large yellow onion peeled, cored, chopped
- 4 cloves garlic peeled, chopped
- 1 teaspoon salt
- 1 tablespoon mild curry powder
- 1 teaspoon Ground Cumin
- 40 ounces butternut squash-cubed 2 medium squash or precut cut from store
- 2 medium white potatoes peeled, cut into chunks
- 2 large Granny Smith Apples peeled, cored and cut into chunks
- 4 cups vegetable broth boxed/fresh
- 2 cups water
- 3 quart pot with cover
- food processor steel knife inserted
- Heat oil in soup pot over medium flame. Add onion and garlic. Sauté until onion is translucent. Add salt, curry and cumin. Stir well until onion and garlic are completely covered with spices and the spices begin to release their aroma. Add remaining ingredients. Stir again. Bring to a boil; and then reduce to a simmer. Cover pot and simmer for 35 minutes or until squash and potatoes are very tender. Remove cover and cool slightly.
- Purée soup, two to three cups at a time in the processor. Some of the vegetables will avoid the blade. That's okay. The small pieces left behind are a bonus for the guest who gets them. This is a rather thick soup. If you prefer it thinner, slowly add either water or vegetable broth until you reach the consistency you prefer. Serve hot. Pass bowls of croutons, toasted nuts, crisp dried apple slices or all three ! Enjoy.