Curried Squash Soup

Remember when I talked about the Fisher’s Club?  Well, one of my favorite items on their menu is for the Octoberfest menu.  My roommates Krista, Kelly and I used to make this because it was delicious.  And we liked to cook.  And this was a good way for us to spend some time together.
Curried Squash Soup
I modified it by putting it in the crockpot for the afternoon while I was at work, instead of simmering it on the stove — it still tastes great!

Curried squash soup #autumn #soup #curry #squash #apples

A post shared by Gwen Schimek (@gwenschimek) on

Curried Butternut Squash Soup
4 Tbsp butter
4-5 tsp curry powder
2 apples, cored and chopped
1 c apple juice
2 c finely chopped onions
2 med size butternut squash (3 lb)
3 c chicken stock
salt & pepper
1 shredded, unpeeled Granny Smith apple (for garnish)Melt butter, saute onion and curry powder, cook over low heat until onions are tender. Meanwhile, peel squash, scrape out seeds, and cut into 2 in chunks.  When onions are tender, pour in chicken stock, add squash and apples, bring to a boil.  Reduce heat, simmer for 25-30 min.  Strain soup, reserving liquid.  Transfer solids into food processor with steel blade, add 1 c of reserved stock and process until smooth.
Return pureed soup to pot, add apple juice and remaining reserved liquid until soup is of desired consistency.  Season with salt and pepper, garnish with shredded apple.

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