Sunday, April 15, 2012

Curried Butternut Squash Soup

We had some delicious food from the kitchen yesterday
at the Samplefest. Here is one of the recipes...


1 medium butternut squash
1 medium onion, chopped
olive oil
2 Tablespoons butter
1 tsp dried Thyme
1 quart chicken stock or less depending on your taste
salt and pepper to taste
1 cup Coconut Milk Creamer or as much as you like
2 to 3 apples, peeled and chopped (I used Granny Smith apples)
1 to 2 tablespoons of Hot Madras Curry Powder or to taste(I used McCormick)
1 to 2 teaspoons honey or to taste

Preheat oven to 350 degrees.

Cut squash in half and scoop out the seeds and membrane.
Brush with oil and place cut side down in baking pan.
Bake 45 to 60 minutes, or until squash is cooked and soft.
Remove from oven and allow to cool.

While squash is baking, melt butter with a little olive oil in heavy skillet.
Cook onion in pan until onion is soft but not brown.

Scoop out the cooked squash into a blender and puree with some of the chicken stock until squash is well pureed. Or, if you have an immersion hand blender,
Place the chicken stock in a large pot (or crock pot) with the squash, onions, thyme, coconut milk creamer, and the salt and pepper. Using the immersion blender puree the contents of the pot. Add the curry powder and the apples and heat to simmer. Simmer until the apples are tender.

Serves 6 to 8

I used the crock pot, so I used the whole quart of chicken stock and 2 cups of the coconut milk creamer. I also added some coconut milk yogurt that I had, just to make more but the yogurt won't be necessary if just making to serve 6 to 8.

I think you could use any firm apple.