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

A nickel will get you on the subway, but garlic will get you a seat.
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This Apple & Butternut Squash Soup recipe is one of many in our Fruit Category.

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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

This Recipe for Apple & Butternut Squash Soup is one of thousands in the Recipes-to-go Fruit Cookbook.

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Apple & Butternut Squash Soup Recipe
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This is a recipe for Apple & Butternut Squash Soup from the recipe cookbook of Recipes-to-go (Fruit)

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Apple & Butternut Squash Soup

I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand...
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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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