Wednesday, October 12, 2011

Curried Butternut Squash and Apple Soup

1 Butternut Squash- peeled and seeds removed
2 Apples -seeds and core removed
1 cup milk or cream
1/4 cup Apple Cider Vinegar
3 cups of Chicken or Vegetable stock
1 Leek sliced
4 cloves of garlic finely chopped
1/2 yellow onion diced
2 carrots diced
3 stalks of celery diced
1 T. Curry Powder
1/2 t. smoked paprika
1/4 t. nutmeg
1/8 t. cayenne
2 t. salt
1t. pepper to taste

In a stockpot/large soup pot over medium heat combine the following:
1 T of butter or olive oil ( let melt and coat the pan)
1 Leek-sliced
4 cloves of garlic- finely chopped
1/2 yellow onion-diced
2 carrots-diced
3 stalks of celery -diced

Sautee until vegetables are tender.

2 Options for preparing the Butternut Squash:

Option 1.-Cut squash in half lengthwise, scoop out the seeds. Cut squash into 'Lego' sized chunks and place on flat baking pan. Drizzle with olive oil and roast for 15- 20 minutes at 425 degrees.

Option 2- Cut squash in half lengthwise, scoop out the seeds. Cut squash into 'Lego' sized chunks add into a soup pot. Add 3 cups of chicken stock( or vegetable stock) and let boil until squash is soft.

**Add Together: Squash, apples, chicken stock, apple cider vinegar and vegetables together in one pot.
Cover pot and let simmer on medium low for 20-30 minutes.
Add 1 cup of milk or cream if desired.
Season with : 1 T curry powder, 1/4 t. nutmeg, 1/8 t. cayenne,1/2 t. smoked paprika, 2 t. salt + 1 t. pepper to taste.

Garnish with: sour cream, creme fraiche, chopped chives, toasted pumpkin seeds,crispy sage, or my FAVORITE: Fresh CRAB MEAT!


No comments:

Post a Comment