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Curried Butternut Squash
& Apple Soup
◆
19
SoupS & StockS
2 tablespoons unsalted butter
2 cups chopped onions
1 tablespoon curry powder
½ teaspoon ginger
2 pounds 1-inch butternut squash
cubes, about 8 cups cubes (weigh
after peeling, seeding and cubing)
½ pound apples, peeled, cored
and cut into wedges
3 tablespoons white rice
5 cups chicken stock (page 24)
½-¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Makes 8 cups
Melt the butter over medium heat in a Cuisinart
®
10-inch skillet. Add the onions
and cook for 2 to 3 minutes, until the vegetables are translucent. Add the curry
powder and ginger; cook for 5 to 6 minutes longer over low heat until the
vegetables are softened and the spices are fragrant.
Place the butternut squash, apples, cooked onion mixture and rice in the ceramic
pot of the Cuisinart
®
Slow Cooker, in that order. Add the chicken stock, salt, and
pepper. Cook on High for 1 hour, and then reduce the temperature to Low for
5 hours. After 5 hours on Low, turn to Warm.
Purée the soup solids using a Cuisinart
®
Hand Blender or blender. With a hand
blender, use a gentle up-and-down motion, never lifting the blade above the
surface of the soup, until the vegetable solids are puréed to a completely smooth
and homogenous texture.
Garnish with chopped sugared nuts and minced apple as a garnish.
Nutritional information per 1-cup serving:
Calories 102 (16% from fat) • carb. 20g • pro. 3g • fat 2g• sat. fat 1g
• chol. 4mg • sod. 321mg • calc. 59mg • fiber 3g
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