This soup is elegant and delicious. Its smooth consistency and delicate layers of flavors make it a perfect first course for any autumn meal including Thanksgiving.
Serves 8-10
3 tablespoons olive oil
2 large white onions, finely chopped
1 tablespoon curry powder
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
8 cups chicken broth
1 large butternut squash (approx. 7-8 cups), peeled, seeded and chopped
3 Granny Smith apples, peeled, cored and diced
2 tablespoons salt plus more to taste
Fresh ground black pepper to taste
½ cup heavy cream (optional)
1 tablespoon chopped fresh flat-leaf parsley
Heat the olive oil in a large pot. Add the onions and cook until translucent, about 5 minutes. Add the curry powder, nutmeg, allspice and cinnamon, cook for 1 minute. Add the chicken stock and bring to a boil. Add the squash, apples and salt. Simmer, covered, for 45-55 minutes or until squash is tender. Strain the soup and reserve the liquid. Place the squash and apples in a food processor or blender and pulse until pureed.
Return the puree, liquid and cream to the pot and bring to a simmer. Ladle into bowls, garnish with chopped parsley and serve.
TIMESAVER: Purchase the butternut squash already pre-peeled and cut into chunks in packages in the produce section.
