Curried Squash & Apple Soup

Sweet apples are best to go with the taste of curry. You can substitute 1 cup unsweetened apple cider for 1 cup chicken broth if you want a stronger apple taste.  The apples can be coarsely cut as they will cook faster than the squash.

• 4 tablespoons butter
• 2 medium onions, chopped (about 2 cups)
• 3 teaspoons curry powder
• 2 medium butternut squash (about 3 pounds) peeled, seeded and cut in one inch dice
• 3 apples, peeled, cored and roughly chopped
• 6 cups chicken broth
• Salt and freshly milled black pepper pepper to taste
• 1/4 - 1/2 cup plain yogurt

METHOD

In a large soup pot, heat butter over medium heat. Sauté onions until they are softened. Stir in curry powder, and cook 2 - 3 minutes.

Add squash, apples and chicken broth. Bring to a boil, then lower heat and simmer, partially covered, until squash is tender, about 45 minutes. Season with salt to taste. Remove from heat, and let cool slightly.

Pass soup through a food mill, or puree in a food processor. Stir to mix well.

Serve with a sprinkling of freshly milled black pepper and a large dollop of yogurt. Swirl yogurt with a chopstick, drawing through soup in a large circle, or add yogurt to each individual bowl, swirling with chopstick.

Great for Thanksgiving or Christmas.  Happy holiday cooking to all!

Serves: 4 to 6

Contributor: Donna Davis

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Happy Holiday Cooking!

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