Apple and Butternut Squash Soup
By á-2053
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Ingredients
- 1/4 cup peanut oil
- 1 2lb. butternut squash, peeled, diced
- 2 Granny Smith or Mackintosh apples, peeled, cored and diced
- 1 large onion, chopped coarsely
- 2 medium shallots, chopped coarsely
- 3/4 tsp. curry powder
- 1/2 tsp. rosemary
- 1 tsp. thyme
- 3/4 tsp. mace (opt.)
- 1 cup cider
- 1 qt. chicken stock
- 1/2 cup half and half
- 1/2 tsp. salt
- dash white pepper
Details
Preparation
Step 1
Sauté squash, apples, onions and shallots in peanut oil for 10 - 15 minutes or until soft. Mix in spices, add cider and boil for 3 minutes. Add stock, simmer for 35 minutes. Cool and smooth in a food processor or blender. Put back on and reduce by 1/4 over low heat. Add 1/2 and 1/2 and salt and pepper. Serve with thinly sliced scallions and croutons as garnish. Serves four.
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