Nothing says Fall and Winter like Butternut squash and apples. Putting them together in a soup: Fall/Winter madness! The butternut squash gives a cozy, creamy, full bodied texture, the apples give a balance of sweetness and tartness and the coriander creme gives a bite of acidity.
What You Need:
- 2 Tablespoons of butter
- 2 pounds of Butternut squash, prepared and cut into ¾ inch cubes
- 1 small onion, chopped
- 1 clove of garlic, peeled
- 1 teaspoon of curry powder
- 2 apples (granny smith)
- 4 Cups of Vegetable or Chicken Broth
- ½ cup Crème Fraishe or sour crème
- 2 teaspoons of coriander (or to taste)
1. Melt butter in the pot you will be using for the soup over medium heat.
2. Add onion and garlic. Stir and cook until the onion is a bit transparent and the clove of garlic is lightly golden.
3. Add the Butternut squash, apples, and curry powder. Stir around and cook for 5 minutes.
4. Add broth and bring to a boil then reduce heat and let simmer for 20 minutes.
5. Let cool for 10 minutes.
6. While waiting for the soup to cool, in a separate bowl combine the Crème fraishe or sour crème with the coriander.
7. In batches, by using a blender, puree the soup. Once pureed by back into pot and add salt to taste.
8. Serve hot, in a bowl with a spoonful of the crème on top.