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Curried Butternut Squash and Apple Soup |
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) |
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