Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Yield: 4 to 6 portions
Ingredients: 2 medium-size butternut squash (about 3 pounds total); 2 apples, peeled, cored, and chopped; 3 cups Chicken Stock; 1 cup apple juice; Salt and freshly ground black pepper, to taste; 1 shredded unpeeled Granny Smith apple, for garnish; 4 tablespoons (½ stick) unsalted butter; 2 cups finely chopped yellow onions; 4 to 5 teaspoons curry powder

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Squash and apples complement each other naturally; curry adds an exotic note. Feel free to experiment with other types of winter or summer squash.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 cups finely chopped yellow onions

Spicy
Gluten-free
Winter
Summer
Soup

Method

Melt the butter in a large heavy pot over low heat. Add the onions and curry powder and cook, covered, until the onions are tender, about 25 minutes.
Meanwhile, peel the squash (a regular vegetable peeler works best). Cut in half horizontally, scrape out the seeds, and chop the flesh.
When the onions are tender, pour in the stock, add the squash and c