Curried Butternut Squash-Apple Stew

Submitted 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."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Yields: 12 3/4 cup servings
• Serves: 12

ingredients

• 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

• Toppings

• dollop yogurt
• green onion, chopped
• cashews
• banana, sliced

directions

1. 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.
2. 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.
3. 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.
4. Simmer for 15 minutes, until apples are soft. Serve topped with yogurt, cashews, green onions, and bananas.

Reviews

[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