Curry-Scented Butternut Squash Soup<< Back to list

Main Dish, Side Dish, Soup
1, 2lbbutternut squash (6 cups cubed)
2large, sweet apples (Fuji or Honeycrisp)
3medium yellow onions
cuppacked dark brown sugar
1tbspcurry powder
6cupschicken or vegetable stock
1, 8ozcontainer mascarpone cheese
sour cream and fresh chives (optional)
  1. Peel squash and apples. Cut into 1-inch cubes. Dice onions.
  2. Melt butter in a stock pot over medium-low heat. Add onions. Cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
  3. Puree the mixture. Pour blended soup back into pot and whisk in mascarpone cheese and salt, until mascarpone is completely dissolved. Return to simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.

12 cup(s)

I made this for the in-laws and it got rave reviews.

Carolyn Plocher

Pampered Chef party

Feb 4, 2011

Feb 4, 2011

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