"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Curried Squash & Apple Soup Recipe

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This recipe for Curried Squash & Apple Soup, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Early Sheehan
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbl. butter or margarine, 1 cup chopped onion, 1 tbl. curry powder, 3 cups chicken broth, 6 cups diced butternut squash (about 3 lbs.), 3 cups peeled and diced cooking apples (4-5 apples), 1 cup heavy cream, 1 cup milk, 1 1/4 teas salt, sour cream or plain yogurt for garnish.

Directions:
Directions:
In a large saucepan, melt butter or marg. Add onions and saute 5 mins. Sprinkle curry powder over onions and cook, stirring constantly for 1 minute. Add broth, diced squash and apples. Bring to a boil. Reduce heat, cover and simmer 45 minutes or until squash is very soft. Remove from heat, uncover and set aside to cool. In a food processor, puree in small batches until smooth. Turn soup back into saucepan. Stir in cream, milk and salt. Reheat. If desired, garnish each serving with a dollop of sour cream or yogurt.

Personal Notes:
Personal Notes:
Makes 8 cups, 260 calories per serving without garnish.

 

 

 

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