CooksRecipes Logo

| Home | Cooking Dictionary | Cooking Charts | Tips & How-To's | Holiday Recipes | Video Recipes | Recipe Box |

Family Favorite Recipes Family-Favorite Recipes

Redibase

Mr Espresso Coffee

Subscribe Button

Search for recipes throughout the entire site or select one of the recipe collections from the drop-down menu on the search tool below:

Recipe Collections
Meal Course or Part:
Appetizer & Snack Recipes
Bars & Brownie Recipes
Beverage Recipes
Bread Recipes
Breakfast & Brunch Recipes
Cake & Frosting Recipes
Candy & Fudge Recipes
Cookie Recipes
Dessert Recipes
Pie & Pie Crust Recipes
Salad & Salad Dressings
Sandwich Recipes
Sauces & Condiments
Side Dish Recipes
Soups, Stews & Chili
Entrées:
Beef Recipes
Chicken Recipes
Ground Meat & Sausage Recipes
Lamb Recipes
Pork Recipes
Fish & Seafood Recipes
Turkey Recipes
Veal Recipes
Vegetarian Recipes
Wild Game Recipes
Health & Diet:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisine:
Asian Recipes
International Recipes
Italian & Mediterranean Recipes
Mexican & Southwestern Recipes
Specialty Recipes:
BBQ & Grilling Recipes
Family-Favorite Recipes
Holiday Recipes
Pasta Recipes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

The glories of autumn are evident in this soup. Onion, green apple and butternut squash form the basis of this zesty soup seasoned with curry powder and port.

Curried-Squash Apple Soup

1/4 cup butter
2 medium yellow onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds butternut squash, peeled, seeded and coarsely chopped
2 (14.5-ounce) cans vegetable stock
1 tart green apple, cored and chopped
1/4 cup pine nuts, toasted
1 tablespoon tawny port
1/8 tablespoon ground black pepper
  1. Heat butter in a heavy stockpot over medium heat. Add the onions and cook, stirring often, until softened, about 10 minutes. Add garlic and curry powder and cook, stirring, for 1 minute.
  2. Add vegetable broth, squash and apple to stockpot; cover and cook until squash is soft, about 20 minutes.Then remove soup from heat. Cool, stirring continuously until soup can be transferred to blender of food processor.
  3. Puree soup (more easily done in 2 to 3 batches); return pureed soup to stockpot. Reheat, stirring in port and black pepper. Ladle into soup bowls and garnish with pine nuts.

Makes 4 servings.

Recipe Reviews:

Rate and submit your comments about this recipe below.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle


| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2013 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy |