Photo by: Zomppa
Roasted Butternut Squash Apple Soup
Food Ingredients:
2 medium-sized butternut squash 4 McIntosh (or other sweet cooking) apples 2 tablespoons unsalted butter 2 tablespoons olive oil 2 large yellow onions, chopped 2 tablespoons curry powder 1 tablespoon ground ginger 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 cups organic chicken stock 1 cup apple cider 3 tablespoons heavy cream Parsley, chopped
Recipe preparation:
1 Preheat oven to 350F. 2 Peel and chop squash and apple to 2-inch chunks. 3 Lay butternut squash on two foil-lined cookie sheets, drizzle with olive oil and bake for 45 minutes or until tender (fork will pierce) 4 In large stockpot, add butter, olive oil, onions, curry powder and ginger, cooking over low heat for about 20 minutes until onions are translucent. Stir. 5 When squash and onions are done, add the squash, apples, and stock to the pot. Season with salt and pepper. 6 Bring to boil, then cover and cook over low heat for about 40-45 minutes or until squash and apples are really soft. 7 Mix immersion blender while on low heat and blend. Add apple cider until it is as smooth or thick as you want it. 8 Blend some heavy cream. 9 Season with salt and pepper according to taste and garnish with parsley.
Recipe source: Foodista recipe
