Squash and apples complement each other naturally, curry adds an exotic note. Feel free to experiment with other types of winter or summer squash.
Source: a variation found in the Silver Palate Cookbook
1. Melt the butter in a pot. Add chopped onions and curry powder. Cook, covered, over low heat until onions are very tender about 25 minutes.
2. Meanwhile, peel the squash, scrape out seeds, and chop the flesh OR cut up the squash, scoop out the seeds and bake, covered, at 400 degrees until soft and tender about 40 minutes.
3. When the onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender about 25 minutes. If you baked the squash, scoop it out of the skin and add to the onion mixture with the apples. This third step will be faster if you already baked the squash.
4. Once the apples and squash are tender, add the chicken stock and cider. Stir until blended over low heat. Remove from the burner.
5. Let the soup cool slightly. Either with a blender, food processor or Cuisinart Smart Stick, puree the soup until smooth. Season with salt to taste. Approximately 1 teaspoon. Season with pepper if you want the flavor to head a less sweet direction.
6. I prefer to make this at least one day ahead of time to allow the flavors to meld. The soup also freezes well. When ready to use it from a frozen state, place the frozen mixture in greased, covered bake ware. Bake it at 350 degrees until thawed completely. Periodically check on the soup and stir until it is at desired temperature - around 30-45 minutes.
7. A faster version of the above. Substitute one package of butternut squash soup for the chicken stock and squash. Make sure that the soup has minimal seasonings added. After sauteing onions, add the butternut squash soup and apples. Cook until the apples are soft. Follow the directions as above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (830g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 413 | ||
Calories from Fat: 103 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 24.4mg | 7 % | |
Sodium 1581.7mg | 55 % | |
Potassium 2046.2mg | 54 % | |
Total Carbohydrate 70.5g | 21 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 59.4g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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