4 cups chopped peeled Granny Smith apple (about 1 pound)
1/3 cup whipping cream
3/4 teaspoon salt
2/3 cup minced fresh cilantro
How to Make It
Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.
Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.
This is a fairly good recipe. I would have liked it to have a little more flavor but it may be that my squashes weren't as sweet as they usually are. I used parsley instead of cilantro and blended with an immersion blender. I think there are better butternut squash soup recipes out there but this one isn't bad.
I love this soup when butternut squash is in season. I reduce the water to 5 cups because I like the soup thicker. I only use 1/2 the curry as it tends to overpower the dish. I serve this with the Raisin Rosemary Rye bread from the same issue for a hearty lunch or light dinner.