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Apple and Butternut Squash Soup

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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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