From "Yankee Magazine." olive oil, butternut squash, apples (Macoun or Mclntosh), onion, curry powder, ground cardamom, cinnamon, apple cider, chicken or vegetable
stock or water, heavy cream (optional), salt and pepper cvt
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Ingredients
| 3 |
tbs. olive oil |
| 4 |
cups butternut squash, peeled, chopped (about 1 medium) |
| 2 |
cups peeled, chopped apples (9004) (such as Macoun or Mclntosh) |
| 1 |
cup chopped onion |
| 1 |
tsp. curry powder |
| 1/2 |
tsp. ground cardamom (2006) |
| 1/2 |
tsp. cinnamon |
| 1 |
cup apple cider (103016) |
| 32 |
ounces chicken broth or vegetable broth or water |
| 1/2 |
cup heavy cream (optional) |
| 1 |
salt and pepper to taste |
Directions
- Heat the oil in a large pot over medium heat and saute the squash, apples, and onion, stirring gently, for 10 min.
- Add the curry powder, cardamom, and cinnamon; cook, stirring gently, for several minutes longer. Add the cider and stock or water, bring the mixture to a simmer, and cook, partially covered, for 20 minutes, or until the squash is soft.
- Puree the mixture (in batches if necessary) in a food processor or blender, and return to pot. Cook over medium heat until mixture is reduced by about one third. Add the optional cream and season with salt and pepper.
Categories
Dairy, Fruits, Vegetables, Soup, American, Indian, Puree, Saute, Simmer, Gluten-Free, Sugar-Free
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