Posted at Foodie Friday
I'm beginning to do my trial runs for Thanksgiving, this was the first trial run for the starter. It turned out well and tasted good but my husband didn't like the texture. He prefers chunky soup, which this is not. So I will make it again with some changes, except I'm only going to puree 3/4 of the soup and I've been thinking about adding some carrots and celery.
It tasted great though, a little on the sweet side with warming curry flavour.
3 tablespoons unsalted butter
1 medium yellow onion, chopped
1 large butternut squash, peeled, seeded, and cut into 1/2 inch pieces
2 large red cooking apples, cored, peeled, and diced
1 tablespoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
4 cups chicken stock
1/2 cup low fat plain yogurt
In a 6 quart dutch oven over medium heat, melt butter. Add onion and saute until tender (about 5 minutes). Stir in squash, apples, curry powder, ginger, and allspice and saute 10 minutes.
Stir in stock, increase heat to medium high and bring to boil. Reduce heat and simmer, covered, until squash is tender (about 30 minutes).
Transfer soup to a blender or food processor (or use a handheld if you have one!) and puree until smooth (45 seconds). Return to dutch oven and cook over medium heat, stirring frequently until heated through (about 5 minutes). Ladle into bowls and garnish each serving with 1 tablespoon yogurt.