This soup is all about fall. It's great warm or cold and the mix of flavors is a feast for the palette.
Mark and I are the only ones who eat it so I usually make half or 2/3 of the recipe.
Ingredients:
1 TBL. unsalted butter
3 cups fat free chicken broth
2 cups finely chopped onions (a little less is fine, chop in food processor)
1 TBL curry powder
2 medium butternut squash (about 3 lbs)(You can get this already peeled and chopped)
4 Granny Smith apples, peeled, cored, and chopped
1 cup apple juice
Melt butter in a medium soup pot. Add 1/4 cup of the chicken broth, the chopped onions, and the curry powder; stir together and cook, covered, over low heat until the onions are tender, about 5 minutes. Meanwhile, peel the squash (use a potato peeler), scrape out the seeds and strings, and chop the flesh coarsely. (You can buy the squash already peeled and cut up which makes it quicker)
When the onions are tender, add the remaining chicken broth, squash, and apples and bring to a boil. Reduce heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.
I use a ladle to transfer the hot mixture to a blender. This must be done in batches. Process until smooth. Put the processed mixture in a serving bowl. When all is processed add the apple juice and stir. (You can use the apple juice to wash down the sides of the blender, blend for a second to get out all the goodness and then pour into soup and stir) Season the soup to taste with the salt and pepper, serve immediately. You can warm again if necessary. Serves 4 to 6. Only 165 calories. You can eat this hot or cold, the flavors are more intense when it’s cold - be careful as you will come to crave it! If you want the gourmet look you can put some sour cream in a squirt bottle and swirl a little on top.
Credit for picture goes to rawfoodsdiet.wetpaint.com
If Amy was here I'm sure she could take a lovely one for me...
