Tuesday, October 14, 2008

Butternut Squash Soup

This recipe is from California Sizzles, a Pasadena Junior League cookbook that my mother in law got me about 15 years ago. It has some wonderful recipes, and this is just one of many:

3 tablespoons butter
1 medium onion, chopped
2 cups butternut squash, diced
1 granny Smith apple, peeled and chopped
2 cloves garlic, minced
3 tablespoons flour
1 - 2 teaspoons curry powder
pinch of nutmeg
3 cups chicken broth (I use veggie broth)
1 ½ cups milk
1 orange, juiced plus grated rind
salt and pepper

In a large soup pot melt butter and saute onions over medium heat until soft. Add squash, apple and garlic. Saute for 3 - 5 minutes, stirring occasionally.

Add flour, curry powder and nutmeg, stirring constantly to blend. Slowly add broth, milk and orange juice and rind, stirring constantly to combine. Simmer 20 - 30 minutes until vegetables are very soft.

Puree in batches in blender or food processor. Season with salt and pepper. Serve hot.


SJ Goody said...

OH YUM!!! This is my favorite soup ever! And, I love it with apples! :)

Irene said...

Yum! I think the only thing I'd do differently is use olive oil instead of butter. I must go shopping for butternut squash now! I love soup!

Anne said...

Thanks, Leslie. I'm salivating over it already.