Spiced Butternut-Pumpkin Soup

By LaLaCooks

Southern Living Serve as first course or in small tasting size cups or bowls as an appetizer

Ingredients

• 2 tablespoons  butter
• 1 large sweet onion, diced
• 1 large red bell pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons  finely grated fresh ginger
• 1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)
• 1 small pumpkin, peeled and cubed (about 1 3/4 lb.)
• 1 large sweet potato, peeled and cubed
• 1 large Granny Smith apple, peeled and cubed
• 1 (32-oz.) container low-sodium chicken broth
• 2 bay leaves
• 1 1/2 teaspoons  red curry paste*
• 1/2 teaspoon  ground pepper
• 3/4 cup  whipping cream
• 1 tablespoon  fresh lime juice
• Salt and pepper to taste

Details

Servings 1
Adapted from find.myrecipes.com

Preparation

Step 1

1. Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves. 2. Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste. *1 tsp. curry powder may be substituted. Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.