I make a butternut squash Thai soup that also has apples, but this one sounded very good and not quite as spicy. The source of the recipe is the Calphalon Team. They have a nice assortment of recipes that I would encourage you to try.
Curried Butternut Squash and Apple Soup (Serves 4)
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)
¼ c. plain yogurt (optional)
Pinch each of ground cinnamon and cayenne pepper
Carefully puree soup in 2 – 3 batches and return pureed soup to the stock pot. Reheat the soup, 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.
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