Apple-Butternut Squash Soup

What could be better than hot soup served up in a homemade bread bowl on a cold winter day?  This recipe from is one of my favorite fall/winter soups.  It is creamy and delicious, with just a bit of spice to keep you on your toes! =)

1 med. butternut squash, peeled, seeded and diced coarsely
2 c. apples, peeled, cored and diced
1 c. onion, chopped
3 c. chicken broth
1/2 c. half and half
4 tbsp. butter
1/4 c. flour
1 tbsp. curry powder
Salt and pepper to taste
(If using cooked squash, add about 2-3 cups when you add chicken broth.)

Melt butter in soup pot. Add squash, onion, apples and curry. Saute for five minutes with frequent stirring. Do not brown. Add flour and mix well. Cook, with constant stirring for two minutes. Add chicken broth and mix well.
Blending it with immersion blender

Cover and simmer over low heat for 30 minutes with occasional stirring. Puree in food processor and add back to the pot with the half and half (I actually blend right in the pot with my hand held immersion blender).  Milk can be substituted. Bring to serving temperature but do not boil. Add salt and pepper to taste. (Make sure to add the salt…it really brings out the curry!)  Serve hot.

February 24, 2010 in Cooking Fun!, Recipes
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