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“Loosely based on a recipe from a country club. The chef would not give out his recipe, so with experimentation and taste bud memory, this is my take on his curried butternut squash soup. Not an exact match but very close! Use your favorite curry powder mix or substitute garam masala is you prefer.”
READY IN:
2hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice butternut squash in half, lengthwise.
  2. Brush flesh sides of squash with olive oil.
  3. Bake for 1-½ hours at 375°F.
  4. Scoop flesh from skin. Set aside.
  5. In medium sized frying pan sauté apples, celery, carrots, and onion in 1tbs butter.
  6. Add ginger, curry powder, and cinnamon.
  7. In pot make a rue of remaining butter and flour.
  8. Heat 1 pint of heavy cream. Add to rue, stir well.
  9. Blend squash and sautéed apple mixture in blender. Add to rue/cream mix. Stir well.
  10. Cook on medium low heat until all is thoroughly heated, being careful not to burn.
  11. Serve hot & enjoy!

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