This soup is to die for! I cut the recipe in half, and made some vegan changes using vegetable stock instead of chicken, and almond milk instead of heavy cream. I did use butter but cut the amount in half (1/4 the called for amount in the original recipe). I also used a sweet potato instead of the baking potato and omitted the honey. I used 1/4 the amount of chilli pepper called for and it was spicy but not overpowering!
Curried Acorn Squash-and-Apple Soup
Yield: Makes 3 quarts
- 2 medium acorn squash (about 3 pounds), halved
- 1/4 cup butter or margarine
- 4 3/4 cups chicken broth, divided
- 4 Granny Smith apples, peeled and coarsely chopped
- 2 baking potatoes, peeled and coarsely chopped
- 1 1/2 tablespoons curry powder
- 3/4 teaspoon ground red pepper
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups whipping cream
- 2 tablespoons honey
- Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
- Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
- Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).
- Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
- Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
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