Curried Butternut Squash and Apple Soup
Serves 8
1 Tbsp olive oil
3 cups chopped onions
2/3 cup chopped carrots
½ cup chopped celery
1 ¾ lbs butternut squash, peeled, seeded diced (about 4 cups)
3 cloves garlic, minced
4 cups water
1 tbsp chopped, fresh oregano
1 Granny Smith apple, peeled, cored, diced (about 1 cup)
1 tbsp curry powder
1 tsp chopped fresh dill
plain yogurt
fresh dill sprigs (optional)
Heat 2 tsp oil in large pot over medium heat. Add 2 cups of the onions, carrots and celery; sauté until onions are translucent, about 10 minutes. Add squash and garlic; sauté 5 minutes. Add 4 cups water and oregano. Cover and simmer until vegetables are soft, about 15 minutes.
Meanwhile, heat remaining 1 tsp oil in heavy skillet over medium-high heat. Add remaining 1 cup onions and cook until golden, about 5 minutes. Add apple and sauté 3 minutes; add curry and cook 1 minute. Remove from heat. Mix in chopped dill; set mixture aside.
Puree soup with hand-held blender, or working in batches, in a standard blender. Return soup to pot; mix in curry/apple/onion mixture. Bring back to simmer. Season to taste with salt and pepper. Garnish each serving with a dollop of yogurt and fresh dill, if desired.
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