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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
- 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.
- 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.
- 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.
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