September 29, 2009
Other Names: Squash Soup, Butternut Squash Soup
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chik n' pastry: “Wetzel’s Pretzels”
November 18, 2009
Stop drooling. Well, stop just long enough to read, print the recipe, and drool over your own. I’ve been wanting to make pretzels for a while now and all ...
[edit] Ingredients
1 |
cup butter |
2 |
cups finely chopped yellow onions |
5 |
teaspoons curry powder |
1 |
lbs. butternut squash |
2 |
apples, peeled, cored and chopped |
3 |
tablespoons chicken stock |
1 |
cup apple juice |
4 |
tablespoons Salt |
1 |
shredded unpeeled Granny Smith apple |
[edit] Preparation
Step 1 |
Melt butter in pot. Add onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile, peel the squash, scrap out seeds and cut squash into pieces. When onions are tender, add the stock, squash, and chopped apples. Bring to a boil, reduce heat and simmer partially covered until squash and apples are very tender, about 25 minutes. |
Step 2 |
Pour soup through a strainer, reserve liquid. Put solids in food processor or a blender with a little liquid and process until smooth. Return puree to the pot, add apple juice and additional cooking liquid until soup is of desired consistency. |
Step 3 |
Season to taste and garnish with shredded apple and a dollop of crème fraîche. |
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[edit] About Curried Butternut Squash Soup
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