Recipe by Chef Lyle
A delicious and hearty soup with the slight sweetness of apple.
Top Review by Sydney Mike
Cut this recipe down to 1/3 its original size & had 2 generous servings of a GREAT TASTING SOUP! Really enjoyed the addition of the generous 1 1/2 cups of apples that I used! Also used parsley, chicken broth & just a small dash of the cayenne pepper! Would love to make this for company another time! [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 2 tablespoons curry powder
- 1 teaspoon chili powder
- 1⁄16 teaspoon cayenne pepper
- 5 cups chicken stock or 5 cups chicken broth, divided
- 3 lbs butternut squash, peeled, Seeded and cubed (8 cups)
- 21 ounces granny smith apples, peeled, Cored, and chopped (3 cups)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper, fesh cracked
- 1⁄2 cup heavy cream
- 1 tablespoon fresh parsley or 1 tablespoon cilantro, chopped
Directions See How It's Made
- 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 1/2cups 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 the 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 adjust salt and peper to taste. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley.