Ingredients:

1/2 cup butter

1 cup onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon curry powder

2 pounds butternut squash, peeled, seeded and coarsely chopped

4 cups chicken or vegetable broth

1 Granny Smith apple, peeled, cored and chopped

1 tablespoon port wine (optional)

Salt and freshly ground black pepper

1/4 cup plain yogurt (optional)

Pinch each of ground cinnamon and cayenne pepper

 

Directions:

Heat butter in a Calphalon Contemporary Nonstick 8-qt Stock Pot or 5-qt Dutch oven over medium heat. Add onion and saute until softened, about 8-10 minutes.-Add garlic, ginger and curry powder and cook for 1 minute while constantly stirring. Add squash, vegetable broth and apple to the stock pot. Cover and cook until the squash is soft, about 20-25 minutes. Add the port and turn the heat off.

 

Cool soup slightly; carefully puree soup with an immersion blender or in batches using a blender or food processor. Reheat the soup in the stock pot and season to taste with salt and pepper. Ladle into soup bowls. Garnish each bowl with a dollop (or swirl) of yogurt and a pinch of cinnamon and/or cayenne pepper, if desired. Serve immediately.

 

Servings: Serves 4

Prep time: Less than 30 minutes

Cook time: Less than 60 minutes

 

(BPT)