Curry-Scented Butternut Squash Soup

By Astrid

Ingredients

• 1 butternut squash, 2 1/2 lbs (6 cups cubed)
• 2 large, sweet apples, such as Fugi or Honeycrisp
• 3 medium onions
• 2 Tbsp butter
• 1/4 cup pack dark brown sugar
• 1 1/2 Tbsp curry powder
• 6 cups cicken or vegetable stock
• 1 container (8 oz) mascarpone cheese
• 2 tsp salt
• Sour cream and snipped fresh chives (optional)

Details

Servings 8

Preparation

Step 1

1. Using Serrated Peeler, peel squash and apples; cut into 1" cubes and dice onions using Chef's Knife.
2. Melt butter in (8qt) Stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender; stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is frgrant. Add stock and bring to simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
3. Carefully ladle abotu 1/3 of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into Stainless (6qt) Mixing Bowl. REpeat two times with remaining squash mixture.
4. Return soup to Stockpot and whisk mascarpone and salt until mascarpone is completely incorporated using Stainless/Silicone Sauce Whisk. Return to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.