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Spiced Butternut-Pumpkin Soup

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total time 1 hr, 35 mins
Yield Makes 15 cups
This yields more than enough for appetizer-size servings. Divide up the leftovers, and freeze for a last-minute meal during the busy month of December.

Ingredients

  • 2 tablespoons butter
  • 1 large sweet onion, diced
  • 1 large red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons finely grated fresh ginger
  • 1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)
  • 1 small pumpkin, peeled and cubed (about 1 3/4 lb.)
  • 1 large sweet potato, peeled and cubed
  • 1 large Granny Smith apple, peeled and cubed
  • 1 (32-oz.) container low-sodium chicken broth
  • 2 bay leaves
  • 1 1/2 teaspoons red curry paste*
  • 1/2 teaspoon ground pepper
  • 3/4 cup whipping cream
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste

How to Make It

  1. Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves.

  2. Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.

  3. *1 tsp. curry powder may be substituted.

  4. Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.