Tuesday, November 15, 2011

Curried Squash - Apple Soup

I love my immersion blender! Of course a regular blender works just as well, but prep and clean-up are both shortened with the immersion form. Here is recipe that is a perfect application for the immersion blender.  A warm, hearty,  low fat  winter or fall, comfort food.

This soup is a family favorite. I  don't think I have ever made it exactly  the same way twice, but the ingredients & prep stay the same. I roast the squash, unpeeled along with the onions and apples. When the squash is fork tender (30-45 minutes at 400 -time depends on the size of the squash) ,  I remove from the oven, strip the peel off the squash and apples, and place the squash, onion and apples in a large pot with the chicken stock.  I blend it all together until smooth, right in the pot. (This the cool part of owning an immersion blender!).  I add the spices to taste , turn on the heat to medium, bring it to a simmer and go for 5-10 minutes to blend the flavors.  The half and half,  added  before serving,  adds a little creaminess to the soup, but you don't need it.

Variations I have made in the past include: using a cup of apple cider in place of the apples, adding no-fat half and half or  whipping cream at the end, adding 1/2 to 1 cup of applesauce instead of apples. This recipe is very forgiving so use  whatever you have on hand!

Ingredients
  • 1 2-3 pound butternut squash, halved and pulp scooped out
  • 1 onion, peeled and quartered
  • 2 -3 apples, quartered and seeded
  • 1 quart chicken stock
  • 1 cup half and half
  • 1 teaspoon salt
  • 1/2 to 1  teaspoon ground red pepper
  • 1 Tablespoon  yellow curry powder





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