Apple and Butternut Squash Soup
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 2 tablespoons curry powder
- 1 teaspoon chili powder
- 2½ cups chicken broth
- 3 pounds butternut squash (peeled, seeded, and cubed)
- 3 cups Granny Smith apples (peeled, cored, and chopped)
- Salt and pepper to taste
- ½ cup heavy cream
In a large pot, melt butter over medium heat, add onions and cook until translucent. Add curry powder and chili powder. Mix well. Cook approximately 5 minutes. Stir in chicken broth, add squash and apples. Add salt and pepper to taste. Bring to a boil, cover and simmer approximately 30 to 45 minutes until squash is tender. Stir occasionally. Strain soup, reserving liquid. Purée vegetables in a food processor. Add reserved liquid and bring to a simmer. Ladle soup into warm bowls. Garnish with heavy cream.
This cookbook was provided to Our State magazine as part of a call for community cookbooks. This recipe comes from Pleasures from the Good Earth: A collection of Recipes by Lunch Break Missions. Pittsboro Baptist Church, 121 West Salisbury Street, Pittsboro, N.C. 27312. This recipes has tested and used by those providing the cookbook, but not by Our State magazine. Please remember that cooking times can vary depending on ovens.