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Butternut Apple Curry Soup Recipe

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This recipe for Butternut Apple Curry Soup is from The New Tavenner and Family Cookbook, 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:  
4 tablespoons butter
2 cups finely chopped yellow onion
4-5 teaspoons curry sauce
2 medium butternut squash (about 3 pounds)
2 apples, peeled, cored and chopped
3 cups chicken stock
2 cup apple juice
salt and pepper to taste
Directions:
Directions:

  1. Melt butter in a pot. Add chopped onions and curry. Cook, covered over low heat until onions are tender. Meanwhile peel the squash, scrape out the seeds and chop the flesh.

  2. When onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat to simmer, partially covered, until squash and apples are very tender, about 25 minutes.

  3. Pour the soup through a strainer, reserving the liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.

  4. Return pureed soup to the pot and add apple juice and additional cooking liquid. Cook about 2 minutes, until soup is of the desired consistency. Season to taste with salt and pepper, simmer briefly to heat through and serve.

 

 

 

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