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Phoenix Recipes

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May 8, 2009

CURRIED BUTTERNUT APPLE SOUP

CURRIED BUTTERNUT APPLE SOUP

1/4 cup butter
2 cups chopped onion
1 rib celery, chopped
4 teaspoons curry powder
2 medium butternut squash, peeled and cubed
3 medium apples, peeled and chopped
3 cups water
1 cup cider
Salt and pepper to taste.

Melt butter in heavy pot; add onions, celery and curry powder.
Cook over medium heat, stirring often, until vegetables are tender.

Add squash, apples and water; bring to a boil.
Reduce heat, cover and simmer 20 to 30 minutes, or until squash and apples are tender.
Drain and reserve liquid.

Puree apple-squash mixture with one cup of cooking liquid.
Return to pot.

Add cider and as much of cooking liquid as needed to reach desired consistency.
Season with salt and pepper.
Reheat if necessary and serve.

Makes eight to 10 servings.

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