“This soup uses the sweetness of an apple instead of brown sugar or honey! We use a mixutre of winter squash (acorn, butternut, etc), and fresh curry grown in our herb garden. I have made it with powdered curry and it tastes almost as good!”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
1 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash in half and remove seeds.
  2. Brush squash with melted butter and sprinkle with pepper.
  3. Bake at 350 degrees until soft, approximately 45 minutes.
  4. Meanwhile, dice onion, shallot, carrots, and apples. Sweat in olive oil until onions are translucent and carrots are soft.
  5. Add 1/2 of the chicken stock and allow to simmer.
  6. When squash are done, remove pulp from skins and add to pot.
  7. Use an immersion blender to emulisfy all the ingredients.
  8. Add milk and allow to simmer.
  9. If needed add chicken stock to thin out to desired consistency.
  10. Serve in bowls with a dollop of sour cream.

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