Butternut Apple Soup
You can substitute another sweet winter squash, such as Kabocha, for the Butternut.
1/4 cup chopped mild onions or shallots
3 Tbsp. butter
2 cups diced butternut squash
1 tart apple, peeled and chopped
3 Tbsp. flour
1/2 tsp. curry powder
Pinch of grated nutmeg
3 cups chicken broth
1 1/2 cups milk
3 Tbsp. orange juice (or apple cider)
Salt, pepper and pinch of sugar to taste
Orange zest, heavy cream, and chopped parsley for garnish, as desired
Saute the onion in butter until soft, about 3-4 minutes. Add squash and apple and sauté until butter is absorbed, about 3 more minutes. Add flour and spices, cook for 1-2 minutes, then whisk in chicken broth, milk, and orange juice or cider.
Simmer slowly, uncovered 15-20 minutes, until squash is tender. Puree soup in a blender or food processor. Add pinches of salt, pepper and sugar to taste. Serve hot; top with a pinch of orange zest, 1 Tbsp. cream and some chopped parsley.
Note: If time allows, make this soup ahead and refrigerate. It improves after a day or two!
Recipe created or adapted by Liz Talley, Urban Graze
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