Curried Butternut Squash Soup with Apple


This. Soup. Is. AMAZING. I found it in my first (of many!!) cookbooks, The Silver Palate and have made it twice in the past week. If my fridge wasn’t already brimming with Thanksgiving leftovers, I would probably make it again this week. If you don’t have all of the spices listed below, just add 4-5 teaspoons generic curry powder. This soup serves AT LEAST four,  more if used as a side.

Adapted from The Silver Palate Cookbook

4 tablespoons butter

1 large onion, finely chopped

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon chili flakes

1 teaspoon ginger powder

1 large butternut squash

2 apples

4 cups chicken stock

Salt and pepper to taste

Melt the butter in a large pot over low heat. Add the onions and spices, cover, and cook for roughly 25 minutes. Meanwhile, peel the squash, scrape out the seeds with a spoon, and chop. Peel, core, and chop the apples. Once the onions are ready, add the chicken stock, apples, and squash, and bring to a boil. Partially cover the pot, reduce the heat, and let the mixture simmer for an additional 25 minutes. Using an immersion/regular blender or food processor, puree the soup until smooth. Return the soup to the pot, add salt and pepper, and heat to the desired temperature. Enjoy!

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