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---------- Recipe via Meal-Master (tm) v8.03
Title: APPLE AND BUTTERNUT SQUASH SOUP
Categories: Soups, Fruits, Cyberealm
Yield: 10 servings
3 tb Unsalted Butter
1 lg Onion, chopped
2 tb Curry Powder
1 ts Chili Powder
2 1/2 c Chicken Broth
3 lb Butternut Squash, peeled,
Seeded and cubed (8 cups)
21 oz Granny Smith Apples, peeled,
Cored, and chopped (3 cups)
Salt and Pepper
1/2 c Heavy Cream
2 1/2 c Chicken Broth
1 tb Fresh Parsley, chopped, or
1 tb Fresh Cilantro, chopped
In a large heavy pot, melt butter over medium heat.
Add onions and saute until translucent, about 5
minutes. Add curry powder and chili powder. Mix well.
Cook, stirring occasionally, 5 minutes. Stir in 2 1/2
cups chicken broth, squash, apples, and salt and
pepper to taste. Bring to a boil. Reduce heat. Cover
and simmer 30-45 minutes until squash is very tender,
stirring occasionally.
Strain soup, reserving liquid. Puree vegetables in a
food processor in several batches. In same pot,
combine vegetable puree, reserved cooking liquid,
cream, and 2 1/2 cups chicken broth. Bring just to
simmering. Ladle soup into warm bowls. Garnish with
parsley.
Source: Victoria Magazine, January 1994 Typed by
Katherine Smith
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