Ready in 1h
Try this Apple and Butternut Squash Soup recipe, or contribute your own.
In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally. Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith
Audreyjones25 3y agoJust a bit too sweet for my taste, but definitely good and different.
Tahines 5y agoSuper, excellent
Jbrownmpls 6y agoThis soup was great. I was looking for a way to use up extra apples from a trip to the orchard and this was a winner. The flavor was excellent. I found I didn't need to add the extra 2 1/2 cups of chicken broth after the puree process because I wanted it to be a little thicker. That is definitely up to the cook's preference. Would wholeheartedly recommend this soup.