| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Grains, Dairy | Soups, Fruits, Cyberealm | 10 | Servings | |
INGREDIENTS
| 3 | tb | Unsalted Butter |
| 1 | lg | Onion, chopped |
| 2 | tb | Curry Powder |
| 1 | ts | Chili Powder |
| 2 1/2 | c | Chicken Broth |
| 3 | lb | Butternut Squash, peeled, |
| Seeded and cubed (8 cups) | ||
| 21 | oz | Granny Smith Apples, peeled, |
| Cored, and chopped (3 cups) | ||
| Salt and Pepper | ||
| 1/2 | c | Heavy Cream |
| 2 1/2 | c | Chicken Broth |
| 1 | tb | Fresh Parsley, chopped, or |
| 1 | tb | Fresh Cilantro, chopped |
INSTRUCTIONS
In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally. Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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