Curried Apple and Winter Squash Soup

By Klainanutshell

Ingredients

• 1 red onion, finely chopped
• 1/2 fennel bulb, finely chopped
• 1 shallot, finely chopped
• 2 tsp curry powder
• 1 20oz bag peeled and cut up butternut squash, cut into 1 in cubes
• 1 32oz carton low sodium chicken broth
• 2 green apples, peeled and chopped
• 1/2 tsp salt

Details

Servings 6

Preparation

Step 1

1) spray large saucepan and set over medium heat. Add onion, fennel, and shallot; cover and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the squash and the broth. Cover and bring to a boil. Reduce the heat and simmer 8 minutes. Stir in the apples. Cover and simmer until the squash and apples are very tender, about 8 minutes.
2) let mixture cool 5 minutes. Working in batches, puree the mixture in food processor or blender. Return the soup to the saucepan and stir in the salt. If making ahead, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 1 day. Reheat or serve chilled.

Mix grated zest of 1 lime, 1 small minced shallot, and 1 tsp minced fresh thyme to sprinkle evenly over soup before serving