Apple And Butternut Squash Soup
Published October 7, 1989
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup peanut oil
1 2-pound butternut squash, peeled, seeded and cut into 2-inch pieces (approximately 4 cups)
2 Northern Spy or McIntosh apples, peeled, cored and cut into 2-inch pieces (approximately 2 cups)
1 large onion, peeled and coarsely chopped (approximately 1 cup)
¾ teaspoon curry powder
¾ teaspoon ground mace
½ teaspoon ground cardamom
1 cup cider
1 quart homemade chicken stock
½ cup half-and-half
½ teaspoon salt
¼ teaspoon white pepper
¼ cup finely minced scallions, green tops included, for garnish
Nutritional analysis per serving (4 to 5 servings)
48 grams carbs; 14 milligrams cholesterol; 355 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 6 grams fiber; 534 milligrams sodium; 8 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the peanut oil in a large stockpot over medium-low heat. Add the squash, apples and onion, stir to coat with oil and saute uncovered, stirring occasionally, for 10 to 15 minutes, or until the onion is transparent.
- Step 2
Stir in the mace, curry and cardamom and continue cooking until the onion begins to brown.
- Step 3
Add the cider. Bring the mixture to a boil over medium-high heat and cook for three minutes. Add the stock, lower the heat to medium-low and simmer the mixture, partially covered, for another 35 minutes, or until the squash is tender.
- Step 4
Transfer the mixture to a food-processor bowl and process until the soup is smooth, then return the soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally.
- Step 5
Stir in the half-and-half, salt and pepper and bring to a simmer. Pour into warmed bowls and sprinkle the scallions over the top.
Private Notes
Comments
I just left my review but want to add that the recipe says reduce “to”about one fourth. This should read reduce “by” one fourth. No way it should cook that long. It would be paste.
Way too sweet
Way too sweet
Really a tasty cream soup. The combination of the prices make it! Note: it takes a long time to reduce down without scorching the bottom even with stirring. I give it more than five stars and hope more people try it. Simply elegant with only a few ingredients!
I just left my review but want to add that the recipe says reduce “to”about one fourth. This should read reduce “by” one fourth. No way it should cook that long. It would be paste.