Curried Butternut Squash & Apple Soup
Serves: approximately 3 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • ½ cup finely chopped yellow onion
  • ½ cup finely chopped celery
  • 3 cups chopped, peeled butternut squash
  • 1 cup apple cider
  • 1 cup chicken broth
  • ½ teaspoon kosher salt
  • ½ teaspoon curry powder
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon smoked paprika
  • 2 tablespoons crème fraîche
  • 2 teaspoons whole milk
  • Garnish: finely chopped Gala apple
Instructions
  1. In a medium saucepan, melt butter over medium heat. Add onion and celery, cooking until softened, approximately 7 minutes. Add squash, apple cider, broth, salt, curry powder, pepper, garlic powder, and smoked paprika, stirring to combine. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until squash is very tender, approximately 20 minutes. Remove from heat. Let cool slightly.
  2. Transfer squash mixture to the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape. Place a clean towel over opening in lid to avoid splatters. Blend until smooth.
  3. In a small bowl, stir together crème fraîche and milk until smooth. Drizzle over individual servings of soup.
  4. Garnish with apple, if desired. Serve immediately.
Notes
Soup can be made up to 3 days ahead, cooled, placed in an airtight container, and refrigerated. Warm in a saucepan over low heat. Drizzle with crème fraîche mixture and garnish just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/curried-butternut-squash-apple-soup-recipe/