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Categories:
vegetable oil curry powder brown sugar ground cumin butternut squash water apple juice ground red pepper garlic apples whipping cream kosher salt fresh cilantro
Viewed: 106 - Published at: 2 years agoIngredients
- 2 tsp. vegetable oil
- 1 c. thinly sliced leek (about 1 large)
- 1 Tbsp. curry powder
- 1 Tbsp. brown sugar
- 1/2 tsp. ground cumin
- 6 c. butternut squash, peeled and cubed
- 3 c. water
- 3 c. apple juice
- 1/4 tsp. ground red pepper
- 5 garlic cloves, chopped
- 6 c. Granny Smith apples, peeled and chopped
- 1/3 c. whipping cream or half and half
- 1/2 tsp. kosher salt
- 2/3 c. fresh cilantro or parsley
Method
- Heat oil in large Dutch oven over medium heat.
- Add leek, curry powder, sugar, cumin, red pepper and garlic.
- Cook 2 minutes, stirring frequently.
- Add squash, water, apples and apple juice.
- Bring to the boil.
- Cover; reduce heat and simmer 25 minutes or until squash is tender.
- Place half of soup in a blender and process until smooth.
- Pour pureed soup into a large bowl.
- Repeat procedure with remaining soup.
- Return soup to pan. Stir in cream and salt.
- Cook 1 minute or until thoroughly heated. Garnish each serving with about 1 tablespoon of cilantro or parsley.
- Yield: 10 one-cup servings.
