Curried Squash-Apple Soup

posted by Fred in CO 06-22-100 10:31 AM

Curried Squash-Apple Soup

4 tablespoons butter
1 yellow onion, chopped
2 garlic cloves, minced
1 tablespoons curry
1 tart green apple
2 pounds butternut squash
2 cans vegetable stock
1/4 cups pine nuts
1 tablespoons tawny port
1/8 tablespoons pepper

Peel and coarsely chop the squash. Heat the butter in a heavy stockpot over medium heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute. Stir into the stockpot, apple, squash and stock; cover, and cook until the squash is soft, about 20 minutes.

Meanwhile, toast the pine nuts in a 350 degrees oven until golden brown, 2 to 3 minutes. Remove the soup from heat and slightly cool.

Transfer soup to a food processor and puree. Pour back into the pot, reheat and stir in the port and black pepper. Ladle into soup bowls and garnish with pine nuts.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line