Curried Butternut Squash and Apple Soup

A Curried Butternut Squash and Apple Soup recipe.

Easy Recipe

CURRIED BUTTERNUT SQUASH AND APPLE SOUP

• 1/2 cup butter

• 1 cup onion, chopped

• 2 cloves garlic, minced

• 1 T fresh ginger, minced

• 1 T curry powder

• 2 pounds butternut squash, peeled, seeded and coarsely chopped

• 4 cups chicken or vegetable broth

• 1 Granny Smith apple, peeled, cored and chopped

• 1 T port wine (optional)

• Salt and freshly ground black pepper

• 1/4 cup plain yogurt (optional)

• Pinch each of ground cinnamon and cayenne pepper

Heat butter in a nonstick 8-quart stock pot or 5-quart Dutch oven over medium heat. Add onion and saute until softened, about 8-10 minutes. Add garlic, ginger and curry powder and cook for 1 minute while constantly stirring.

Add squash, vegetable broth and apple to the stock pot. Cover and cook until the squash is soft, about 20-25 minutes. Add the port and turn the heat off.

Cool soup slightly; carefully puree soup with an immersion blender or in batches using a blender or food processor. Reheat the soup in the stock pot and season to taste with salt and pepper.

Ladle into soup bowls. Garnish each bowl with a dollop (or swirl) of yogurt and a pinch of cinnamon and/or cayenne pepper, if desired. Serve immediately.

Serves 4.

— Brandpoint