Curried Butternut Squash and Apple Soup with Maple Cream
This Curried Butternut Squash and Apple Soup is silky and luscious, with the perfect balance of sweet and spice. A little swirl of maple-sweetened sour cream takes it over the top.
Servings: 6 -8
Ingredients
- 1 cup sour cream
- 3 tablespoons maple syrup
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups onion chopped (about 2 medium)
- 1 tablespoon curry powder
- 1 inch piece fresh ginger peeled and diced or grated
- 3 pounds butternut squash about 2 medium-size
- 2 ½ cups chicken or vegetable stock
- 2 apples peeled, cored and chopped
- 1 cup apple cider
- Kosher salt and pepper to taste
Instructions
- In a small bowl, whisk together sour cream, maple syrup, 1 or 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
- Melt the butter with olive oil in a dutch oven or large, heavy-bottomed pot. Add onions, apples, ginger and curry powder, and sauté over medium heat until onions are very soft, about 15-20 minutes. Meanwhile, peel the squash with a vegetable peeler, cut in half lengthwise and scrape out the seeds. Chop into roughly 1 inch cubes.
- When onions are done, add the stock, squash, and cider and bring to a boil. Reduce heat and simmer until squash is very tender, about 25 minutes. Turn off heat and let cool slightly. Using a stick blender, blend until smooth (or use a regular blender in batches). If soup is too thick, add a little more chicken stock or water. Season with salt and pepper to taste.
- To serve, dollop or swirl a spoonful of maple cream on top of each serving.
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