Curried Winter Squash Soup With Sweet Spices
fall, game, indian, sautéed, soups & stews
winter
1 medium butternut squash
Oil
1 medium onion; chopped
2 tablespoons butter
1 teaspoon curry powder
2 medium apples, cored; peeled and chopped
1/2 teaspoon dried thyme
1 quart chicken stock
1/2 teaspoon salt; or to taste
1/2 cup heavy cream
White pepper; to taste
Preheat oven to 350°F. Cut the squash in half, scoop out the seeds, brush the outside with oil and place, cut side down, on a cookie sheet. Bake until tender, 30 to 45 minutes.
While the squash is baking, chop the onions and the apples. When the squash is done, remove it to cool. Melt the butter in a heavy pot, add onion and cook until the onion softens without browning. Add curry powder and cook, stirring, one minute more. Add the apple. Scoop out pieces of squash and stir them into the pot, then the thyme, salt and chicken stock. Bring to a boil and simmer gently for 15 minutes. Remove the solids to a food processor or blender and purée until smooth, adding liquid to promote circulation. Return to the pot, bring back to a boil and remove from the heat. Add white pepper to taste, correct salt, and serve.
Serves 4 to 6
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NOTES : Creamy-smooth, spicy soup of puréed butternut squash with onion and apple.
Comfort food for chilly evenings, this soup is inspired by the matchup of onions, apples and sweet spices found in the Indian Mulligatawny Soup. Nutrition-wise, it has a meal's worth of vegetables in it. Nutr. Assoc. : 0 0 0 0 0 30 0 0 1326 0 0
Yield: 6 servings
Preparation Time: 1:00