The tangy combination of tart apples and hot spices elevates squash to first-course holiday status.
Ingredients
3 tablespoons olive oil
4 cups peeled, chopped butternut squash
2 cups peeled, chopped tart apples
1 cup chopped onion
1 teaspoon curry powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
4 cups chicken stock
1 cup apple cider or apple juice
1/2 cup light cream
salt and freshly ground black pepper, to taste
Instructions
In a pot over medium heat, warm oil. Add squash, apples, and onions and cook for 10 minutes, stirring often. Add curry powder, cardamom, and cinnamon and cook for 2 to 3 minutes, stirring often. Add chicken stock and cider, bring mixture to a simmer, and cook, partially covered, for 20 minutes, or until squash is soft.
Transfer soup to a blender or food processor and purée in batches. Return to pot and cook over medium heat until mixture is reduced by about one-third. Add cream and season with salt and pepper.
