Finally…soup season is here! Here is Mackey’s curried butternut squash soup recipe that is perfect on it’s own with crusty bread or as a side to baked chicken and roasted root vegetables.
ingredients
2 medium butternut squash
2 sweet apples, peeled, cored and chopped
2 cups chopped yellow onion
3 cups chicken stock
1 cup apple juice
4 tablespoons butter
5 teaspoons curry powder
salt and pepper to taste
Instructions:
Have squash lengthwise, place cut side down in a baking dish
Bake at 350 for 30 to 40 minutes
Flip over and bake 25 minutes longer
Peel and cut into pieces
While squash is baking, melt butter in stock pot
Add onions and curry
Cook covered over low heat for about 25 minutes
Add chicken stock and apples, summer for 15 minutes
Add baked squash pieces, simmer for 10 minutes
Puree in pot with a hand blender
Add apple juice, salt and pepper to taste