Sunday, April 10, 2011

Curried Apple Butternut Squash Soup

Spring is springing. So this will be the last of one of the soups I made over the winter. Actually, this soup is one of my favorites because it has such a unique blend of flavors. The nuttiness of the squash with the depth and gentle heat of the curry, coupled with the tiny sweet goodness of the apple.

I'm telling you, it's all about mouth feel and taste with this soup. Liquid velvet goodness, with a kick. (Did I just really type that?)

Quick and easy, especially in the pressure cooker.

Served with a crust of bread, and little dollop of sour cream?  What could be better?

Ingredients and Method:

2 tablespoons olive oil
2 tablespoons butter
2 large chopped yellow onions
2 tablespoons curry powder
2 butternut squash, chopped (See my note about preparing Butternut Squash below)
3 sweet McIntosh apples, peeled, cored and chopped.
2 cups water
2 cups apple cider. (Don't skimp here, not apple juice, good and fresh apple cider)
Salt and pepper to taste.

First a note on butternut squash. I find it a pain to peel and cut up the squash. So what I do is, is pierce it several times. and microwave for 8 minutes until it begins to soften. It is then much easier to cut it open, cut into manageable sized chunks, and the the thick tough skin is easy to just cut off with a knife.

Heat the butter and olive oil over medium heat in pressure cooker. (Or stock pot or dutch oven) Saute onions and curry powder until the onions are translucent. 

Add the squash, apples and water to pot. Bring up to pressure, and cook for 12 minutes. Let cool down normally. (If not using a pressure cooker, cook over medium heat for an hour until vegetables are very tender)

Open up pressure cooker and use a hand blender (or food processor) to combine mixture. Add cider and salt and pepper to taste. Serve immediately with a sprinkle of parsley and a small dollop of sour cream.