Field of Science

Curried squash apple soup

Give yourself a treat and try this soup.
Ingredients: 1.5-2 pound butternut squash, peeled & cut into 2 cm cubes, 2 somewhat tart medium-sized apples, peeled & cut into pieces, 1 TBSP cooking oil, 2 cloves garlic minced, 1 medium onion diced, 2.5 to 3 TBSP good quality curry powder that look yellowish (heavy on the turmeric), 6 cups vegetable broth, 1/2 tsp salt, 1/2 tsp ground pepper, 1/2 cup orange juice. 
Saute the onion & garlic in the oil in a heavy bottomed pot until it just begins to brown. Add the curry powder and stir for a minute being careful not to burn it. Stir in the broth. Add the squash and apple chunks, bring to a boil, then simmer for 20-30 min. Let the soup cool briefly until it can be handled. Take the chunks out of the broth and process them until smooth and creamy. Return to the broth.  Add orange juice, salt, & pepper. Simmer until desired thickness, which may not be necessary. Adjust seasonings. Serve with a dollop of sour cream in the soup. Careful, this soup can turn anything yellow.

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