Butternut Squash & Apple Soup from Calphalon

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)

Ingredients:

½ 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)
¼ c. plain yogurt (optional)
Pinch each of ground cinnamon and cayenne pepper
Method:
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 stirring for 1 minute.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 by stirring continuously until soup can be transferred to blender or food processor.

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.

MDH Note: For a creamier variation, you may want to add a can of lite coconut milk. It gives a wonderful flavor.
Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.