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Curried Squash Soup Recipe

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This recipe for Curried Squash Soup, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Laurie Cisneros
Added: Friday, February 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. sweet butter
2 cups finely chopped onions
4 to 5 tsp. curry powder
3 lbs. butternut squash, approximately (any other type of yellow/orange squash can be substituted)
2 apples, peeled, cored and chopped
3 cups chicken stock
1 cup apple juice
salt and pepper to taste

Directions:
Directions:
Melt the butter in a pan. Add the chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
Peel the squash, scrape out the seeds and chop into large cubes. When the onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are tender, about 25 minutes. Let cool a little. Pour the soup through a strainer, reserving the liquid, and transfer the solids to the bowl of a food processor or a blender - add about 1 cup of the stock and blend until smooth. Return the pureed soup to the pan and add apple juice and the additional cooking liquid, about 2 cups, until the soup is of the desire consistency. Season to taste with salt and pepper, simmer briefly to heat, and serve immediately.

Personal Notes:
Personal Notes:
Oh so delectable - a velvety texture! I like to serve it with hot bread and a berro (watercress) and tomato salad.

 

 

 

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