Curried Butternut Squash and Apple Soup

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009

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This easy-to-prepare side dish will delight your guests.

  • Servings: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Soup

Ingredients

1/2 c. butter 

1 c. onion, chopped

2 cloves garlic, minced

1 Tbsp. fresh ginger, minced

1 Tbsp. curry powder

2 lbs. butternut squash, peeled, seeded and coarsely chopped

4 c. chicken or vegetable broth

1 Granny Smith apple, peeled, cored and chopped

1 Tbsp. port wine (optional)

salt and freshly ground black pepper

1/4 c. plain yogurt (optional)

pinch each of ground cinnamon and cayenne pepper

Directions

Heat butter in a large sauce pan or soup pot over medium heat.  Add onion and sauté until softened, about 8 - 10 minutes.  Add garlic, ginger and curry powder and cook for 1 minute while constantly stirring.

Add squash, vegetable broth and apple to the stock pot.  Cover and cook until the squash is soft, about 20 - 25 minutes.  Add the port and turn the heat off.

Cool soup slightly; carefully puree soup with an immersion blender or in batches using a blender or food processor.  Reheat the soup in the stock pot and season to taste with salt and pepper.

Ladle into soup bowls.  Garnish each bowl with a dollop (or swirl) of yogurt and a pinch of cinnamon and/or cayenne pepper, if desired.  Serve immediately.