Apple and Butternut Squash Soup

Name: Apple and Butternut Squash Soup
Ingredients: 3 tablespoons unsalted butter; 2 large onions, chopped; 2 tablespoons good quality curry powder; 1 teaspoon chili powder; 5 cups chicken stock, homemade or low-sodium canned; 5 cups chicken stock, homemade or low-sodium canned; 5 cups chicken stock, homemade or low-sodium canned; 1 large butternut squash (approximately 8 cups), peeled, seeded and chopped; 3 firm, tart apples (such as Granny Smith), peeled, cored and diced; 3 firm, tart apples (such as Granny Smith), peeled, cored and diced; 3 firm, tart apples (such as Granny Smith), peeled, cored and diced; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; ½ cup heavy cream; 1 tablespoon chopped fresh parsley or fresh cilantro; 1 tablespoon chopped fresh parsley or fresh cilantro

Preparation info

Serves
10

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

The combination of tart green apples and sweet butternut squash makes a delightfully bright, rich soup.

Ingredients

3 tablespoons unsalted butter
2 large onions, chopped
2 tablespoons

Soup
Gluten-free

Method

In a heavy skillet, melt the butter over medium heat. Add the onions and sauté until translucent, approximately 5 minutes. Add the curry and chili powders and cook for another 5 minutes. Add half the stock and bring to a boil.

Transfer the mixture to a soup kettle, add the squash and apples, and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 45 minutes to 1