Friday, November 12, 2010

Butternut Squash Soup

Round about now, the winter squash starts singing to me at 5:00 PM when I begin to contemplate what to make for dinner. This year, I had a bumper crop of butternuts, along with other squash, so I think I'll be making lots of butternut soup. Here's one of my first and favorite butternut soups...

From The Silver Palette Cookbook

Curried Butternut Squash Soup


4 Tbsp butter
2 large onions, sliced
3-4 Tbsp curry powder
2 medium butternut squash, peeled, seeded, and cut into cubes
4 medium apples, cored and cubed
1 quart chicken stock
1 cup fresh apple juice
salt to taste
1 package of your favorite sausage (optional)
yogurt and/or herbs for garnish

Saute the onions in the butter for about 15 minutes over medium heat, until well softened. Add the curry powder and cook for a few more minutes. Add the stock, squash, and apples, cover and turn up the heat until boiling. Then reduce heat to simmer until everything is very well cooked and soft. Meanwhile, slice the sausage into rounds and brown in an oiled pan, and set aside. Use an immersion blender or food processor to puree soup until smooth. Return to low heat, and add apple juice. Add the pre-browned and cooked sausage. Heat through and serve with plain yogurt, cilantro or basil, and fresh buttermilk biscuits with butter. Sometimes I also serve it with leftover rice or other grains.

Bon appetit!

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