Curried Butternut Squash and Apple Soup

Blend two flavors of the autumn season – butternut squash and apples – into a delicious soup recipe, then spice up the dish with curry.

Yield: 6-8
Cook Time: 45 minutes to 1 hour
Total Time: 45 minutes to 1 hour
Difficulty Rating: Easy

Nutritional Highlights: Butternut squash is brimming with the carotenoid vitamin A, which helps support healthy skin and eyes.

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Ingredients

• Use a potato peeler to efficiently peel butternut squash.

• To make a vegetarian version of this meatless recipe, substitute vegetable stock for the chicken stock. If needed, add extra salt, to taste.

Melt the butter with olive oil in a large pot.
Add onions and curry powder, and sauté over medium heat until onions are tender, about 20 minutes.
Meanwhile, peel the squash using a vegetable peeler, scrape out the seeds, and chop.
When onions are tender, add the stock, squash and apples and bring to a boil. Reduce heat and simmer until squash and apples are very tender, about 25 minutes.
Turn off heat and let cool slightly. Using a stick blender with mixture still in pot, blend until smooth (you can also use a standard blender).
Add apple juice and season with salt and pepper to taste.

Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/curried-butternut-squash-and-apple-soup/

See Fall Recipes

See Fruit Recipes