CURRY-SCENTED BUTTERNUT SQUASH SOUP

  • CURRY-SCENTED BUTTERNUT SQUASH SOUP

INGREDIENTS



  • 1   butternut squash, 2 1/2 lbs (1.1 kg) (6 cups/1.5 L cubed)

  • 2 large sweet apples such as Fuji or Honeycrisp

  • 3 medium onions

  • 2 tbsp (30 mL) butter

  • 1/4 cup (50 mL) packed dark brown sugar

  • 1 1/2 tbsp (22 mL) curry powder

  • 6 cups (1.5 L) chicken or vegetable stock

  • 1 container (8 oz/250 g) mascarpone cheese

  • 2 tsp (10 mL) salt

  •  Sour cream and snipped fresh chives (optional)


DIRECTIONS


  1. Using Serrated Peeler, peel squash and apples; cut into 1-in. (2.5-cm) cubes and dice onions.

  2. Melt butter in All-Purpose Pot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Cook 24-26 minutes or until squash is very soft. Remove from heat.

  3. Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into Stainless (6-qt./6-L) Mixing Bowl. Repeat two times with remaining squash mixture.

  4. Return soup to Stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Bring to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.


Sourse

https://www.pamperedchef.com/recipe/Side+Dishes/American/Curry-Scented+Butternut+Squash+Soup/15659
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Ximena Vazquez
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