Butternut Squash Soup with Curry

The first day I made this butternut squash soup, it became infamous in our household. From that day on, there has never been a special fall dinner that did not include this soup. Once you have prepared the squash, the remaining steps are quite easy to follow, and the end result will have your guests requesting it for many dinners to come.

4 cups butternut squash cubes or 2 (16 ounce) cans pureed

butternut squash

1 stick butter

2 tablespoons  oil

6 cups chicken stock

2 cups heavy cream

2 large yellow onions, diced

2  tablespoons  curry  

3 tablespoons sugar

4 Granny Smith apples, peeled and diced

1  cup apple cider

½  cup roasted garlic gloves *  (optional)

Salt and  freshly cracked black pepper to taste

In a large pot, sweat the onions in butter and oil. Once the onions

are translucent and soft, add the roasted garlic. Stir in the butternut

squash and apples. Be sure to coat each piece with the onion mixture.

Add the stock and cider and bring to a boil, then lowering to a simmer.

Simmer over a low heat for at least 30 minutes until the squash

is tender when pierced with a fork. Stir carefully to make sure nothing

is stuck to the bottom of the pot. Using a blender, food processor,

or hand-held mixer, puree the soup.

Add the cream, sugar, curry, salt, and pepper to taste. If the soup

is too thick, add more chicken stock, . cup at a time until the desired

consistency is reached.

Enjoy! Mary Elizabeth

This recipe appears in Country Comfort Cookbooks: Harvest. 

*To learn how to roast garlic see Chef Nicole's tips - garlic.