Sunday, September 6, 2009

Curried Apple and Butternut Squash Soup

  • 2 medium butternut squash, peeled, seeded and cubed
  • One large onion, chopped
  • 3 stalks of celery, chopped
  • 3 golden delicious apples, peeled, cored and chopped
  • 2 heaping teaspoons of curry powder
  • 1 teaspoon turmeric
  • 2 tablespoons minced garlic
  • 1 tablespoon fresh ginger, minced
  • Several dashes of Tabasco
  • 1 cube chicken or vegetable bouillon
  • 3 cups water
Tip: to make it easier to peel the squash, cut it in pieces, scrape out the seeds and microwave on medium about 5 mins. Allow to cool and then peel.

Spray large pot with cooking spray. Sauté onions for about 5 mins. Add the rest of ingredients, and bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, for about 30 mins until all vegetables are soft.

Using a stick blender, puree until you reach your desired consistency. Or, place batches of the soup in the blender.

When serving, add salt and cracked black pepper to taste.

7 points for the POT!


Kristin Pizzi said...

wow, this looks GOOD! I hope to be a good cook like you one day :)

Erin Huggins said...

Very good recipe indeed i tried this one last day. And my hubby likes it too. Thanks for sharing it.


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