Recipe by La Dilettante
A sweet-savory vegetarian stew, full of vitamins, that can also be served over rice. I have served this with a bowl of deli-roasted chicken, diced, for non-vegetarian guests, so this would make an ideal buffet offering for a mixed group. Homemade naan bread and grapes make good accompaniments.
Top Review by East Wind Goddess
This was both sweet (but not too) and savory. I chose to make it as a puree, blending all the ingredients just prior to serving...it seemed rich and comforting and made a nice presentation with a bit of yogurt swirled in. I love the low calories and high nutrients in such a hearty soup! Made for PAC Fall 09
- 3 lbs butternut squash, halved, seeded, and roasted until tender
- 2 apples, peeled, cored, and chopped
- 1 large onion, diced
- 1⁄2 cup celery, diced
- 2 garlic cloves, mined
- 3 tablespoons olive oil
- 2 tablespoons flour
- 2 tablespoons curry powder
- salt and pepper
- 6 cups vegetable broth
- 1 (9 ounce) jar Major Grey chutney
- dollop yogurt
- green onion, chopped
- banana, sliced
Directions See How It's Made
- Rub flesh of squash with olive oil and roast cut side down at 350 until fork-tender, about 45 minutess. Remove from oven and let cool.
- While squash is roasting,, heat oil in soup pot and saute' onions, celery, and garlic until tender. Add flour, curry powder, salt, and pepper, then broth.
- Add apples and bring to boil. Reduce heat to simmer, and add cooked flesh of squash that has been removed from skin with a melon baller or spoon.
- Simmer for 15 minutes, until apples are soft. Serve topped with yogurt, cashews, green onions, and bananas.