Curried Apple and Squash Soup
Ready In: 1 hr 15 mins
Serves: 4-6
Yields: 1 cups
Ingredients
Directions
- Cut squash in half and remove seeds.
- Brush squash with melted butter and sprinkle with pepper.
- Bake at 350 degrees until soft, approximately 45 minutes.
- Meanwhile, dice onion, shallot, carrots, and apples. Sweat in olive oil until onions are translucent and carrots are soft.
- Add 1/2 of the chicken stock and allow to simmer.
- When squash are done, remove pulp from skins and add to pot.
- Use an immersion blender to emulisfy all the ingredients.
- Add milk and allow to simmer.
- If needed add chicken stock to thin out to desired consistency.
- Serve in bowls with a dollop of sour cream.
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