Thursday, February 5, 2009

Apple Butternut Squash Soup

from Cornell Dining (thank you DAD) - originally posted with a fallish feast
1/4 cup butter (or oil)
1 medium onion, diced
2 tsp curry powder
1 butternut squash
1 Granny Smith Apple
1 tsp salt
1/2 tsp black pepper
3 cups water
3 cups fresh apple cider

Sautee onions in butter and curry powder. Peel, deseed and chunk squash and apple and add to onions. Add enough water to cover, boil for 30 minutes or until tender. Puree with immersion blender. Return to pot, add apple cider. Heat and serve. Garnish with Candied Walnuts if you like.

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