I love this soup but it is the most labor intensive soup I've ever made. I have arthritis in my hands so I should know better. It took me a few hours to make because I had to take a break after washing and peeling and cutting up a pumpkin, and then a butternut squash, and a yam, and an apple. I recommend it should be a group effort. I'm also not sure if I got the proportions correct, but it is delicious. Probably should make it the day before. I'm hoping it freezes well! I've been saving this recipe forever and I'm glad I finally made it.
Spiced Butternut-Pumpkin Soup
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
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1 Hour, 35 Minutes
- 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
- 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.
- *1 tsp. curry powder may be substituted.
- Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.
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