September 20, 2018
This curried apple and butternut squash soup warms and comforts. Each spoonful is filled with flavors of curry, ginger, nutmeg, and just enough sweetness thanks to the apples. Enjoy this soup warm or even chilled as an appetizer.
Ingredients:3 tablespoons butter1 small onion, diced2 cloves garlic, minced2 teaspoons freshly grated ginger1-1/2 tablespoons curry powder1/4 teaspoon ground nutmeg1/2 teaspoon ground pepper1/2 teaspoon Kosher salt, plus more for seasoning1 small butternut squash, peeled, seeded, and cubed into 1” cubes2 Granny Smith apples, cored, and cut into 1-inch pieces4 cups vegetable stock1/2 cup half-and-halfSour cream, for garnishToasted pumpkin seeds, for garnish
Directions:1. Melt the butter in a large soup pot over medium heat and cook the onion and garlic until translucent. Add the ginger, curry powder, salt, pepper, butternut squash, and apples and cook, stirring continuously for 3-5 minutes.2. Add the vegetable stock and bring to a boil. Reduce to a simmer, cover and cook for another 10-15 minutes until the flavors are incorporated and the butternut squash pieces are fork tender. Remove from the heat.3. Using an immersion blender, (or in batches in a blender), blend the soup until it is smooth. Return the soup to the pot, and stir in the half-and-half. Carefully taste the soup, and adjust the seasoning, as needed.4. On the stovetop, toast the pumpkin seeds in a small, dry saucepan for 1-2 minutes. 5. Ladle the warm soup into bowls. Top with a dollop of sour cream and a sprinkling of toasted pumpkin seeds.
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