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Winter Warm-up: Curried Butternut Squash Soup

The cold weather always makes me crave warm, comfort foods.  There is nothing like a hearty bowl of soup on a cold winter day to warm you up. This recipe for butternut squash soup courtesy ofPanning the Globe is one of my all-time favourites and is the perfect combination of sweet, tart and spicy.

A velvety soup of sweet butternut squash, tart apples, onions and curry powder. Perfect for a festive occasion or a soup and salad meal.
Author: by Lisa, Adapted from The Silver Palate Cookbook
Recipe type: Soup
Serves: 5-6

INGREDIENTS

  • 4 tablespoons unsalted butter
  • 2 large yellow onions, peeled and chopped (about 4 cups)
  • 5 teaspoons curry powder (I recommend Madras Curry Powder)
  • 1 large butternut squash (about 3 pounds) peeled, seeds removed, cut into 1-inch dice (8 cups of diced squash)
  • *3 large Granny Smith apples, 2 apples peeled, cored and roughly chopped.
  • 3-4 cups low salt chicken broth (I recommend Swanson’s)
  • 1 cup apple cider or apple juice
  • 2 teaspoons salt plus more, to taste
  • Fresh ground pepper, to taste
    *Optional Toppings – Choose one:
    – 1 Granny Smith apple with skin, shredded and tossed with a teaspoon of lemon or lime juice
    – ½ cup coconut Milk. Put it in squeeze bottle so you can make a nice swirl in each bowl.
    – ½ cup sour cream. A dollop in the center of each bowl would be delicious.
    – 2 tablespoons toasted cumin seeds. A pinch of cumin seeds to top each bowl.

INSTRUCTIONS

  1. Melt butter in a large soup pot or dutch oven oven over medium heat. Add onions and toss to coat with butter. Cover onions and turn heat down to a simmer. Cook for 18 minutes or until onions are softened and translucent.
  2. Add curry powder and turn the heat up to medium. Cook, stirring constantly, for a minute, to toast the curry powder.
  3. Add squash, apples and 3 cups of chicken broth to the pot. Bring to a boil, reduce heat to a simmer and cook, covered, for 25 minutes, until apples and squash are very tender.
  4. Turn off heat. Puree the soup with an immersion blender right in the pot. Or puree in batches in a blender or food processor and return to the pot. Add apple cider. Season with salt and pepper, to taste. Thin with additional broth to your desired consistency.
  5. To Serve: Serve hot. Ladle soup into bowls and garnish with shredded apple or the topping of your choice.

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