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Wellington Daily News - Wellington, KS
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Curried Butternut Squash and Apple Soup
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly ...
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly cookbook review.
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Easy Recipe



CURRIED BUTTERNUT SQUASH AND APPLE SOUP



• 1/2 cup butter



• 1 cup onion, chopped



• 2 cloves garlic, minced



• 1 T fresh ginger, minced



• 1 T curry powder



• 2 pounds butternut squash, peeled, seeded and coarsely chopped



• 4 cups chicken or vegetable broth



• 1 Granny Smith apple, peeled, cored and chopped



• 1 T port wine (optional)



• Salt and freshly ground black pepper



• 1/4 cup plain yogurt (optional)



• Pinch each of ground cinnamon and cayenne pepper



Heat butter in a nonstick 8-quart stock pot or 5-quart Dutch oven over medium heat. Add onion and saute until softened, about 8-10 minutes. Add garlic, ginger and curry powder and cook for 1 minute while constantly stirring.



Add squash, vegetable broth and apple to the stock pot. Cover and cook until the squash is soft, about 20-25 minutes. Add the port and turn the heat off.



Cool soup slightly; carefully puree soup with an immersion blender or in batches using a blender or food processor. Reheat the soup in the stock pot and season to taste with salt and pepper.



Ladle into soup bowls. Garnish each bowl with a dollop (or swirl) of yogurt and a pinch of cinnamon and/or cayenne pepper, if desired. Serve immediately.



Serves 4.



— Brandpoint

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