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Apple and Butternut Squash Soup
Recipe By:
Serving Size: 10
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Parsley, Onion, Butter, Apple, Cream, Cilantro, Chicken Broth, Chicken, Fruits, Soups
-= Ingredients =-
3 tablespoons of unsalted Butter
1 large Onion, chopped
2 tablespoons of Curry Powder
1 teaspoon of Chili Powder
2 1/2 cups of Chicken Broth |
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3 pounds of Butternut Squash, peeled, seeded and cubed (8 cups)
21 ounces of Granny Smith Apples, peeled, cored, and chopped (3 cups)
Salt and Pepper
1/2 cup of Heavy Cream
2 1/2 cups of Chicken Broth
1 tablespoon of fresh parsley, chopped, or 1 tablespoon of fresh Cilantro, chopped
-= Instructions =-
In a large heavy pot, melt butter over medium heat. Add onions and sauté 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Apple And Butternut Squash Soup 2
1 large butternut squash
2 tablespoons of vegetable oil
1 large red onion, chopped
4 cups of diced peeled Macintosh apple
1 vegetable bouillon cube
1 teaspoon ground ginger
1 teaspoon of ground nutmeg
2 cups of low-fat milk, soymilk, or rice milk , as needed
Salt, to taste
Freshly-ground white pepper, to taste
Preheat the oven to 400ºF. Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place cut-side up in a shallow baking dish and cover tightly with foil. Bake for 45 to 50 minutes, or until tender. Set aside until cool enough to handle.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes. Add the apple dice, 4 cups water, bouillon cube, and spices. Bring to a simmer, then simmer gently, covered, until the apples are soft, about 10 minutes.
In a food processor, puree the squash with 1/2 cup of the milk, until completely smooth. Transfer to a bowl. Transfer the apple-onion mixture to the food processor and puree until completely smooth. Transfer both this and the squash puree back into the soup pot and stir together. Add the remaining milk or soy milk, using a bit more if the puree is too thick.
Bring the soup to a simmer once again, then cook over low heat for another 5 to 10 minutes, or until well heated through. Season to taste with salt and white pepper. Serve at once, or let the soup stand off the heat for an hour or two, then heat through as needed before serving. This recipe yields 6 servings.
Recipe By: In A Vegetarian Kitchen Formatted for MC7 08-04-2003 by Joe Comiskey - Mad's Recipe Emporium
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