Sunday, December 23, 2007

Curried Squash Soup

1 cup chopped onion

2 TB olive oil
1 1/2 tsp. curry powder
2 small (1 1/4 lb each) butternut squash, peeled, cut into 1 inch cubes
2 medium apples peeled, and chopped
1 (14 oz) can chicken broth (or stock)
1 1/2 cups water
1 1/4 tsp. salt
pepper to taste
1 1/2 cups half and half (or 12 oz. can of evaporated skim milk)

Saute the onion in heated olive oil in a 4 qt. saucepan over medium heat for 15 minutes or until tender. Stir in the curry powder. Cook for 1 minute longer. Add the squash, apples, chicken broth, water, salt and pepper. Bring to a boil and reduce the heat to low. Simmer for 10-15 minutes or until the squash is tender, stirring frequently. Process the mixture in several portions in a food processor (or blender) until smooth and mix well. Add half and half and cook until heated through, stirring occasionally. Garnish the servings with chives, sour cream and pine nuts.

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