Butternut Apple Bisque
Yields: 6 servings
Rich, creamy butternut squash, tart Granny Smith apple, and a dash of curry, and you’ve got a warm, spicy dish that’s sure to be a hit as an appetizer or a meal all by itself.
INGREDIENTS
1 medium onion, diced
1 tablespoon butter or vegetable oil
1 tablespoon curry powder (or more, to taste)
1 butternut squash, about 1 1/2 pounds, seeded, peeled, and cubed
1 Granny Smith apple, cored, peeled, and cubed
5 cups low-sodium vegetable stock
Sea salt to taste
PREPARATION
In a 4-quart pot, heat the butter or oil and saute the onion over medium heat until soft, about 5 minutes.
Add curry powder and sauté 3 more minutes, being careful not to burn.
Add squash, apple, and vegetable stock to the pot and bring to a boil.
Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender.
Puree the soup in a food processor or blender and salt to taste.
TIPS & NOTES
Variation: For some extra spice, add 1 tablespoon ginger, peeled and chopped, to the pan at the same time as the onions, or add chopped candied ginger as a garnish before serving.
Recipe and photo courtesy of http://strongertogether.coop/
