Submitted by: Judy Whittington
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The orange gives the soup good depth of flavor.
Note: Soup improves with age. Prepare a day or two in advance of serving.
2 onions, chopped
3 tablespoons butter
2 cups diced butternut squash (1 small)
1 Granny Smith apple, peeled, chopped
3 tablespoons all-purpose flour
2 teaspoons curry powder
Pinch freshly grated nutmeg
2 cups chicken broth
1- ½ cups milk
Grated rind & juice from 1 orange
Salt, pepper & pinch of sugar to taste
Chopped parsley and heavy cream for garnish
In large saucepan, sauté onions in butter about 5 minutes, until soft. Add the squash & apple, sauté until butter is absorbed-about 3 minutes, stirring occasionally. Add the flour, curry powder & nutmeg. Cook for 2 minutes.
Add chicken broth, milk, orange rind and juice. Simmer slowly uncovered for 15-30 minutes until vegetables are tender.
Purée the soup in a blender or food processor (may need to purée in two batches). Add salt, pepper and sugar.
Serve hot topped with a dollop of cream and a sprinkling of parsley. Keep refrigerated.
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