CLASSIC BUTTERNUT SQUASH SOUP

By gammy

THE AMOUNT OF LIQUID ADDED AT END WILL DETERMINE HOW THICK OR THIN YOU LIKE THE SOUP

Ingredients

• 2 TABLESPOONS OLIVE OIL
• 1 LARGE ONION, CHOPPED
• 1 TABLESPOON CURRY POWDER
• 1 LARGE BUTTERNUT SQUASH (2-1/2 TO 3 POUNDS) PEELED, SEEDED AND CHOPPED INTO
• LARGE PIECES
• 1 LARGE SWEET APPLE PEELED, SEEDED AND CHOPPED
• 5-6 CUPS CHICKEN STOCK
• 1 TEASPOON KOSHER SALT AND FRESHLY GROUND PEPPER TO TASTE

Preparation

Step 1

HEAT OIL IN A LARGE STOCKPOT OVER MEDIUM HEAT.
ADD ONION AND CURRY POWDER AND SAUTE', STIRRING OCCASIONALLY, UNTIL THE ONION
SOFTENS, 4 TO 5 MINUTES.
ADD THE BUTTERNUT SQUASH, APPLE, 4 CUPS CHICKEN STOCK, SALT AND PEPPER. BRING TO A BOIL, THEN REDUCE HEAT TO LOW, COVER, AND SIMMER 30 TO 40 MINUTES OR UNTIL THE SQUASH AND APPLE ARE VERY TENDER.
PUREE IN BATCHES IN A BLENDER OR WITH AN IMMERSION BLENDER, ADDING MORE STOCK TO THIN TO DESIRED CONSISTENCY.
OPTIONS:
ADD 1/2 CUP TO 1 CUP CREAM INSTEAD OF BROTH IN THE FINAL THINNING STAGES FOR A CREAMY FINISH.
FOR A SWEET FLAVOR, USE APPLE CIDER FOR THE FINAL CUP OF LIQUID.
IF YOU ARE A GARLIC FAN, SAUTE' 3-4 CLOVES OF GARLIC ALONG WITH THE ONIONS FOR 30 SECONDS BEFORE ADDING THE SQUASH AND REMAINING INGREDIENTS.
1 TABLESPOON OF MINCED FRESH GINGER CAN BE ADDED ALONG WITH, OR INSTEAD OF THE GARLIC.