Curried Squash & Apple Soup - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Large Pot
Wooden Spoon
Immersion Blender or Normal Blender
Bowls

Ingredients

1 tbsp (15 mL) butter
1 onion, chopped
3 cloves garlic, minced
2 tsp (10 mL) curry powder
1 medium butternut or large acorn squash, peeled and chopped (about 6 cups)
2 apples, peeled and chopped
2 cups (500 mL) reduced-sodium chicken broth
2 cups (500 mL) milk, warmed
Salt and pepper

Directions

In a large pot, melt butter over medium heat. Add onion and garlic; sauté for about 5 min or until softened. Stir in curry powder, squash and apples; sauté for 2 minutes.
Add chicken broth, cover and bring to a boil. Reduce heat to medium-low and simmer, covered, for 15 to 20 minutes or until squash and apples are soft.
Using an immersion blender in pot or transferring soup in batches to an upright blender, purée until smooth. Return to pot, if necessary.
Stir in warm milk and reheat soup over medium heat, stirring, until steaming (do not let boil).
Season to taste with up to 1/2 tsp (2 mL) salt and pepper.
Ladle into warmed bowls and garnish with fresh herbs if desired.