May 17, 2010
- Favorite Recipe!
Dear Mrs. Figgins:
My husband’s favorite is the Curried Butternut Squash soup my sister makes.
He’d love it if I made it every week! But with a flock of kids, I barely have time to make a cup of coffee for myself!
It’s terrific and I hope you add it to your recipe box.
Cheryl, Worcester, MA
Dear Cheryl:
Sounds absolutely delicious!
Here it is for everyone to enjoy.
The only thing missing is your cup of coffee!
Mrs. Figgins
- Curried Butternut Squash Soup
Curried Butternut Squash Soup
Ingredients:
4 ½ tablespoons butter
2 cups yellow onions, finely chopped
4 teaspoons curry powder
3 pounds butternut squash
2 apples; peeled, cored, and chopped
3 ½ cups chicken stock
1 cup apple juice
Salt and pepper
Optional:
-
crème fraîche for topping
-
You can also substitute the butternut squash with another sweet, orange fleshed squash or pumpkin.
Preparation:
Melt the butter in saucepan. Add chopped onions and curry powder. Cook covered over low heat until onions are tender (about 25 minutes).
Meanwhile, peel the squash ( a regular vegetable peeler works best). Scrape out the seeds and chop. (Note: my sister has 4 kids and is always pressed for time, so she roasts the squash first, scoops out the flesh and adds it to the pot with the rest of the ingredients).
When onions are tender pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender (about 30 minutes).
Puree soup in the pot with a hand blender or you may blend in a food processor.
Add apple juice.
Add additional stock if needed to reach desired consistency.
Season to taste with salt and pepper, and add a dollop or two of crème fraîche.
About 5-6 portions
Advice & opinion on everyday issues by Mrs Figgins with common sense & good old-fashioned-values!
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