I am back home today. No mountain to ski or climb today. I began the day just doing the mundane things of daily living. Got up, worked out, went grocery shopping, and laundry. Since I was home, I thought it would be a good day to try something adventuresome in the kitchen. Why not Apple-Butternut Squash and Curry Soup. My high school friend Kathy (she now lives in Seattle) had made it for me when she visited 2 years ago to celebrate my 50th birthday.
I started out following the recipe, but I felt something was missing. I called Kathy and asked what she had done differently. She said she also added apple juice. So I added a half cup of apple juice it did the trick. I used Granny Smith Apples, also I skipped the half and half, and used a dolop of sour cream when serving the soup. I hope you enjoy the recipe.
APPLE-BUTTERNUT SQUASH AND CURRY SOUP
1 med. butternut squash, peeled, seeded and diced coarsely
2 c. Granny Smith apples, peeled, cored and diced
1 c. onion, chopped
3 c. chicken broth
1/2 c. apple cider or juice
3 T. butter
1/4 c. flour
1 T. curry powder
salt and pepper to taste
(if using cooked squash, add about 2-3 cups when you add the chicken broth)
Melt butter in soup pot. Add squash, onion, apples and curry saute for 5 minutes stirring frequently making sure it doesn't brown. Add flour and mix well. Cook, with constant stirring for two minutes. Add broth.
Cover and simmer over low heat for 30 minutes with occasional stirring. Add apple juice. Puree with food processor or immersion blender, then return to the pot. Bring to serving temperature but do not boil. Add salt and pepper to taste.