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Curried Squash Soup Recipe

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This recipe for Curried Squash Soup, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delsa Quinn
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped onion 1(14 oz. ) can chicken broth
2 Tbsp. olive oil or veg. oil 1 c. water
1 tsp. curry powder 1 tsp. salt
2 small (1 lb.) butternut squash pepper to taste
peeled and cut into 1-inch cubes 1 c. half-and- half or
1 1/2 c. evaporated milk
2 medium Winesap apples,
peeled , chopped

Directions:
Directions:
Saute the onion in heated olive oil in a 4-quart saucepan over medium heat for 15 minutes or until tender. Stir in the curry powder. Cook for 1 minute longer. Add the squash, apples, chicken broth, water, salt and pepper. Bring to a boil and reduce the heat to low. Simmer for 10-15 minutes or until the squash is very tender, stirring frequently. Process the mixture in several potions in a food processor until smooth. Combine the portions in a saucepan. Add the half-and half or evaporated milk and mix well. Cook until heated through, stirring occasionally.
Garnish chopped parley, or chives (I use sour cream or dab of butter and pine nuts.

 

 

 

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