Thursday, June 10, 2010
Curried Butternut and Apple Soup
I have been wanting to use up a huge Butternut Squash I got a great deal on. I looked up soup recipes, but nothing really fit the bill. I wanted it all, Butternut, Curry and Apple. I also wanted to roast the Butternut Squash as I think that really brings out the flavor.
I finally decided to just DO IT! and figure it out as I went along. I love doing that! Not so much when it does not come out, but that rarely happens anymore! I have to say this is one of the best soups I have ever made, I love it.
So here's the deal!
1 large butternut squash, peeled, cored and cut into chunks
1 large leek, ends cut, sliced and soaked/rinsed well
1 tbl butter
3 cans chicken or vegetable broth
1 cup apple juice
1 granny smith apple or other tart apple (peeled, cored, chunked)
curry powder to taste (I like curry so I used about 1.5 tbl of a spicy curry powder)
1 tsp black pepper
salt to taste
1/2 tsp Cayenne (optional)
1 tsp Ginger powder
2 tbl olive oil
Mix the squash, olive oil, salt and pepper and roast at 400 degrees for about 20 minutes, stirring and flipping the squash several times. Remove and set aside.
Add the 1 tbl butter to a large stockpot, melt and then add the leeks, apples and curry powder. Cook on medium stirring often until the onion is translucent, maybe 10 minutes
Add the cooked squash, remaining spices, broth, apple juice, salt and pepper to taste
Cook for an additional 15 minutes or so until the squash and apples are fork tender
Using a blender, immersion blender or whatever you have on hand, whir the soup until well combined and smooth
Serve with diced apples and cream fraiche or a dab of sour cream on top
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