Tuesday, September 7, 2010

Curried Butternut Squash Soup


  • 2  teaspoons  vegetable oil
  • 1  cup  thinly sliced leek (about 1 large)
  • 1  tablespoon  curry powder
  • 1  tablespoon  brown sugar
  • 3/4  teaspoon  ground cumin
  • 1/4  teaspoon  ground red pepper
  • 5  garlic cloves, chopped
  • 6  cups  chopped peeled butternut squash (about 3 pounds)
  • 6  cups  water
  • 4  cups  chopped peeled Granny Smith apple (about 1 pound)
  • 1/3  cup  whipping cream
  • 3/4  teaspoon  salt
  • 2/3  cup  minced fresh cilantro


Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.
Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.

Yields: 10 

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