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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Curried Squash & Apple Soup Recipe

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This recipe for Curried Squash & Apple Soup is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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