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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 10 |
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Directions: In a large heavy pot, melt butter over medium heat. Add onions and saute
until translucent, about 5 minutes. Add curry powder and chili powder. Mix
well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken
broth, squash, apples, and salt and pepper to taste. Bring to a boil.
Reduce heat. Cover and simmer 30-45 minutes until squash is very tender,
stirring occasionally.
Strain soup, reserving liquid. Puree vegetables in a food processor in
several batches. In same pot, combine vegetable puree, reserved cooking
liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle
soup into warm bowls. Garnish with parsley.
| Ingredients:
3 Tablespoon(s) Unsalted Butter
1 large Onion, chopped
2 Tablespoon(s) Curry Powder
1 Teaspoon(s) Chili Powder
2 1/2 Cup(s) Chicken Broth
3 Pound(s) Butternut Squash, peeled
21 Ounce(s) Granny Smith Apples, peeled
1/2 Cup(s) Heavy Cream
1 Tablespoon(s) Fresh Parsley, chopped |
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