Calphalon - Curried Butternut Squash and Apple 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.

Curried Butternut Squash and Apple Soup

Ingredients

Directions

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