Curried Squash and Apple Soup
PREP TIME
15 min.
COOK TIME
35 min.
Serving Size
6-8 servings
Ingredients
- 1 Tbsp (15 mL) butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp (10 mL) curry powder
- 1 medium butternut or large acorn squash, peeled and chopped (about 6 cups/1.5L)
- 2 apples, peeled and chopped
- 2 cups (500 mL) reduced-sodium chicken broth
- 2 cups (500 mL) milk, warmed
- salt and pepper
Directions
| 1. | In a large pot, melt butter over medium heat. Add onion and garlic; sauté for about 5 minutes or until softened. Stir in curry powder, squash and apples and sauté for 2 minutes. Add chicken broth, cover and bring to a boil. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until squash and apples are soft. |
| 2. | Using an immersion blender in a pot, or transferring soup in batches to an upright blender, purée until smooth. Return to pot, if necessary. |
| 3. | Stir in warm milk and reheat soup over medium heat, stirring, until steaming (do not let boil). Season to taste with up to 1/2 tsp (2 mL) salt and pepper. Ladle into warmed bowls and garnish with fresh herbs if desired. |
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.
Tips
- Choose squash that feels heavy for its size and has firm, smooth skin with no sign of wrinkling for the best texture and flavour.
- Variation: omit the curry powder and stir in 1 tsp (5 mL) chopped fresh thyme with the milk in the third step.
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