Apple & Butternut Squash Soup
A great way to get more fruits and vegetables into your diet.
INGREDIENTS:
3 tbs unsalted butter
1 large onion, chopped
2 tbs curry powder
1 tsp chili powder
2 1/2 cup chicken broth
3 lb butternut squash, peeled, seeded and cubed
21 oz granny smith apples, peeled, cored, and chopped
1 dash salt and pepper
1/2 cup heavy cream
2 1/2 cup chicken broth
1 tbs fresh parsley, chopped
DIRECTIONS:
1. In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes.
2. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes.
3. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil.
4. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally.
5. Strain soup, reserving liquid. Puree vegetables in a food processor in several batches.
6. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth.
7. Bring just to simmering. Ladle soup into warm bowls.
Prep: 25 minutes
Cook: 60 minutes
Serves: 6