Hubbard Squash and Apple Soup
"Almost called this Squashalsauce it's such a great accompaniment to pork chops. This was easy and could also be done with a butternut squash or pumpkin. The curry is up to you. 3/4 of the family felt it improved it, but unfortunately didn't know my husband didn't like the stuff. I prepared my hubbard squash a week earlier (baked it whole with a lid cut out on the top for 2 hours) and froze it in baggies, but you can also use canned pumpkin."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 59.14 ml butter
- 1 onion, chopped
- 2 small apples, chopped
- 709.77 ml hubbard squash
- 709.77 ml chicken broth
- 1 sprig fresh rosemary
- 141.74 g evaporated milk
- 29.58 ml flour
- 0.25 ml curry
directions
- Slowly cook onions in butter, add the apples and cook until soft.
- Add squash and allow to sweat if necessary.
- Add broth to cover veggies and the sprig of rosemary.
- Simmer for 10 minutes.
- Remove rosemary.
- Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.
- When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.
- Add curry to taste and serve.
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RECIPE SUBMITTED BY
I love food! I am always amazed that there are always new things to try... even foods I hated as a child are often a new thing to love. I'm always interested in trying gourmet or cultural favorites.
I dabble in the kitchen on whims mostly. Usually spurred on by upcoming events, parties, etc. I especially love a great presentation.
Outside the kitchen I like reading to my kids, classic lit, fantasy, Harry Potter mania stuff, church stuff (weird mix?-- I think not). Right now we are in the mid-madness of getting the kids ready with their 4-H projects and getting ready to help with church camp which we volunteer for.
