|
Nebraska City News-Press - Nebraska City, NE
Curried Butternut Squash and Apple Soup
email print
Comment
About this blog
Recent Posts
Oct. 10, 2013 11:25 a.m.


Easy Recipe


CURRIED BUTTERNUT SQUASH AND APPLE SOUP


• 1/2 cup butter


• 1 cup onion, chopped


• 2 cloves garlic, minced


• 1 T fresh ginger, minced


• 1 T curry powder


• 2 pounds butternut squash, peeled, seeded and coarsely chopped


• 4 cups chicken or vegetable broth


• 1 Granny Smith apple, peeled, cored and chopped


• 1 T port wine (optional)


• Salt and freshly ground black pepper


• 1/4 cup plain yogurt (optional)


• Pinch each of ground cinnamon and cayenne pepper


Heat butter in a nonstick 8-quart stock pot or 5-quart Dutch oven over medium heat. Add onion and saute until softened, about 8-10 minutes. Add garlic, ginger and curry powder and cook for 1 minute while constantly stirring.


Add squash, vegetable broth and apple to the stock pot. Cover and cook until the squash is soft, about 20-25 minutes. Add the port and turn the heat off.


Cool soup slightly; carefully puree soup with an immersion blender or in batches using a blender or food processor. Reheat the soup in the stock pot and season to taste with salt and pepper.


Ladle into soup bowls. Garnish each bowl with a dollop (or swirl) of yogurt and a pinch of cinnamon and/or cayenne pepper, if desired. Serve immediately.


Serves 4.


— Brandpoint

Recent Posts

    latest blogs

    • Community
    • National