Apple & Butternut Squash Soup Recipe

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Apple & Butternut Squash Soup Ingredients

3 tbsp unsalted butter
1 large onion, chopped
2 tbsp curry powder
1 tsp chili powder
2 1/2 cup chicken broth
3 lb butternut squash, peeled,
1 seeded and cubed (8 cups)
21 oz granny smith apples, peeled,
1 cored, and chopped (3 cups)
1 salt and pepper
1/2 cup heavy cream
2 1/2 cup chicken broth
1 tbsp fresh parsley, chopped, or
1 tbsp fresh cilantro, chopped

A Recipe for
Apple & Butternut Squash Soup

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Apple & Butternut Squash Soup

After dinner sit a while, and after supper walk a mile.
English Saying

Apple & Butternut Squash Soup Directions

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

Serves: 10

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Apple & Butternut Squash Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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