Apple-Squash Soup

Apple-Squash Soup

1 T unsalted butter

½ C diced sweet onion

1 ½  C peeled and diced granny smith apple—reserve ¼ C for later

2 t hot madras curry powder

1/8 t ground cayenne pepper

1 T grated fresh ginger

1 T dark brown sugar

2 c (12oz) diced butternut squash

2C reduced sodium chicken broth

¼ C heavy cream

2 T medium to dry sherry (NOT COOKING SHERRY!!!! NO!!)

1. Melt the butter in a large sauce pan.

2. Add the onions and sauté on medium low heat until they are translucent (5-10 minutes).

3. Add the apples, curry powder, cayenne pepper, and ginger. Cover the pan and cook until the apples are soft. (5-10 minutes)

4. Add the squash, chicken broth and sugar. Increase the heat to medium and bring to a low boil (just a few bubbles at a time). Cook until the squash is soft (5-10 minutes)

5. Remove from heat. Using an immersion blender, puree the apple/squash mixture.

6. Add the sherry, Stir.

7. Add the cream. Stir.

8. Return to the burner and heat to just under boiling. (There will be tiny bubbles around the edge of the surface.) Remove from the heat.

9. Divide the reserved apples among 4 soup bowls. Pour the hot soup over the fresh apples. Serve hot.

Makes 4 Servings