A savory soup enhanced with sweetness from the butternut squash and apples. The curry and ginger add great flavor.
3 tbsp. butter
1 cup chopped onions
1 cup chopped, peeled apples
1 tbsp. grated fresh ginger
2 lb. butternut squash, peeled, seeded, and cubed
2 tsp. curry powder
3 cups chicken or vegetable stock
1 1⁄2 cups cream or milk
Apple slices or crystallized ginger, for garnish
- Melt butter in a large saucepan. Add onions, apples, and grated ginger; sauté 5 min. Add squash and curry powder; sauté 3 min. Stir in stock and bring to a boil over high heat.
- Reduce heat; cover and simmer 40-45 min., or until squash is tender. Cool 15 min.
- In batches, puree soup mixture in food processor or blender. Return to saucepan and bring to a simmer over low heat. Stir in cream and heat through.
- Garnish with apple slices or crystallized ginger.