Monday, December 12, 2011
Curried Squash Soup
Firstly, Happy Name Day to all you Spyridon's out there! χρόνια πολλά!
We have a few assorted squash in the basement getting ready for the next phase of their existence. For Christmas dinner this year we are having that great Prosciutto wrapped Stuffed Pork Roast I made earlier so I thought it would be nice if we started with this soup. Quick and easy, I love the warmth of the curry and the slight sweetness of the apples. Low calorie, low carb and low fat too!
1 peeled butternut squash, chunked (Since these are so hard to peel, I am cutting mine in half and baking it so I can just scoop the flesh out.)
2-3 Granny Smith apples chopped (not peeled)
1-2 quarts of vegetable stock (or chicken if you prefer)
1/4 cup or more of cream
1 T hot curry powder ot to taste. I use more.
Salt and Pepper to taste.
I place the squash and apples in a large sauce pan and cover with the stock. Bring to a boil and then turn down the heat and simmer till the apples and squash are soft. (about 15 minutes) Add your curry powder and use your immersion blender to make a smooth soup. Adjust the seasoning. Add the cream just before serving.