Source: Christopher Idone, “Apples, A Country Garden Cookbook”
Yield: 10 servings
- Unsalted butter: 3 Tablespoons
- Large onions, chopped: 2 Each
- Curry powder: 2 Tablespoons
- Chili powder: 1 Teaspoons
- Chicken stock: 5 Cups
- 1 large butternut squash, peeled, seeded and chopped: 8 Cups
- firm and tart apples, peeled, cored and diced: 3 Each
- Salt and pepper: 2 Pinches
- Heavy cream: 1/2 Cups
- Fresh parsley or cilantro, chopped: 1 Tablespoons
In a heavy skillet, melt the butter over medium heat. Add the onions and sautÃ© until translucent, approximately 5 minutes. Add the curry and chili powders and cook for another 5 minutes. Add half the stock and bring to a boil.
Transfer the mixture to a soup kettle, add the squash and apples, and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 45 minutes to 1 hour, or until the squash is tender. Stir occasionally to prevent the vegetables from sticking to the pan. Strain the soup and reserve the liquid. Place the pulp in the bowl of a food processor and pulse until purÃ©ed.
Return the purÃ©e, reserved liquid, cream and the remining chicken stock to a clean soup kettle and bring to a simmer.
Ladle the soup into warm soup bowls and sprinkle with parsley or cilantro.