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  • Curried Squash And Apple Soup

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    Curried Squash And Apple Soup
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. lowfat sour cream
    • 1/4 c. maple syrup Salt
    • 1 c. pumpkin seeds shelled
    • 8 Tbsp. unsalted butter
    • 2 sm buttercup or possibly butternut squash halved lengthwise
    • 2 med onions minced
    • 3 x celery stalks minced
    • 3 med carrots minced
    • 1/4 c. dark-brown sugar
    • 1 Tbsp. grnd cinnamon
    • 1/2 tsp grnd cloves
    • 1/4 tsp grnd nutmeg
    • 1 tsp curry pwdr
    • 1/4 tsp cayenne pepper
    • 4 x Macoun apples peeled, cored, and minced
    • 2/3 c. brandy
    • 1/4 c. honey Freshly-grnd black pepper to taste

    Directions

    1. Heat oven to 35O degrees. In small bowl, whisk together lowfat sour cream, maple syrup, 2 Tbsp. water, and a healthy pinch of salt. Cover; chill.
    2. In another bowl, toss pumpkin seeds with 2 tsp. salt. Spread proportionately over baking pan. Toast in oven till seeds are golden brown and begin to pop, 7 to 10 min. Set aside.
    3. Butter 9- by 13- by 2-inch baking dish. Place squash, cut-side down, and 1/2 c. water in dish. Bake till tender, about 1 hour. Let cold 45 min. Remove seeds, peel, and set aside.
    4. In large stockpot over medium-high heat, heat butter. Add in onions, celery, and carrots; cook, stirring, till onions are translucent/soft, about 10 min. Add in brown sugar and spices; cook, stirring, 5 min. Add in apples and brandy, cook 10 min. Add in squash and 12 c. water; simmer 1 hour. Let cold 30 min.
    5. Puree in food processor till smooth. Add in honey, and salt and pepper to taste; pulse to combine. To serve, garnish with a dollop of maple cream, and sprinkle with the pumpkin seeds.
    6. Serves 8 to 10.

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