Apple And Butternut Squash Soup

Name: Apple And Butternut Squash Soup
Total time: 1 h 10 min
Yield: Four to five servings
Cuisine: american
Ingredients: 1/4 cup peanut oil; 1 2-pound butternut squash, peeled, seeded and cut into 2-inch pieces (approximately 4 cups); 2 Northern Spy or McIntosh apples, peeled, cored and cut into 2-inch pieces (approximately 2 cups); 1 large onion, peeled and coarsely chopped (approximately 1 cup); 3/4 teaspoon curry powder; 3/4 teaspoon ground mace; 1/2 teaspoon ground cardamom; 1 cup cider; 1 quart homemade chicken stock; 1/2 cup half-and-half; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 cup finely minced scallions, green tops included, for garnish

By Marcia Adams

Total Time: 1 hour 10 minutes
Rating: 4(61)
Comments: Read comments

Featured in: Food; Apple Polishing

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Ingredients

Yield:Four to five servings

¼cup peanut oil
12-pound butternut squash, peeled, seeded and cut into 2-inch pieces (approximately 4 cups)
2Northern Spy or McIntosh apples, peeled, cored and cut into 2-inch pieces (approximately 2 cups)
1large onion, peeled and coarsely chopped (approximately 1 cup)
¾teaspoon curry powder
¾teaspoon ground mace
½teaspoon ground cardamom
1cup cider
1quart homemade chicken stock
½cup half-and-half
½teaspoon salt
¼teaspoon white pepper
¼cup finely minced scallions, green tops included, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Heat the peanut oil in a large stockpot over medium-low heat. Add the squash, apples and onion, stir to coat with oil and saute uncovered, stirring occasionally, for 10 to 15 minutes, or until the onion is transparent.
Step 2
Stir in the mace, curry and cardamom and continue cooking until the onion begins to brown.
Step 3
Add the cider. Bring the mixture to a boil over medium-high heat and cook for three minutes. Add the stock, lower the heat to medium-low and simmer the mixture, partially covered, for another 35 minutes, or until the squash is tender.
Step 4
Transfer the mixture to a food-processor bowl and process until the soup is smooth, then return the soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally.
Step 5
Stir in the half-and-half, salt and pepper and bring to a simmer. Pour into warmed bowls and sprinkle the scallions over the top.

Ratings

4 out of 5

61 user ratings

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Comments

dee from New Orleans3 years ago

I just left my review but want to add that the recipe says reduce “to”about one fourth. This should read reduce “by” one fourth. No way it should cook that long. It would be paste.

LLM2 years ago

Way too sweet

dee from New Orleans3 years ago

Really a tasty cream soup. The combination of the prices make it! Note: it takes a long time to reduce down without scorching the bottom even with stirring. I give it more than five stars and hope more people try it. Simply elegant with only a few ingredients!

dee from New Orleans3 years ago

I just left my review but want to add that the recipe says reduce “to”about one fourth. This should read reduce “by” one fourth. No way it should cook that long. It would be paste.

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