A flavorful, warming soup that incorporates onions, celery, carrots, apples, potatoes and one large butternut squash into a rich, velvety blend. The curry powder adds just the right amount of heat. My kids love this soup so much they drink it. I'm convinced it has medicinal properties. The warmth of the curry is so soothing to a sore throat and sinuses that are coming down with a cold.
An immersion blender is preferable, but you can also use a blender or food processor - as long as you work in batches.
Large soup pot - I think cast iron is best. This soup fits just right in a 7-quart pot.
Ingredients
Soup
1 largebutternut squash, peeled, seeded and cubed6-8 cups cubed
1/2 cupbutter - unsalted or salted
2 yellow onions, diced
2ribs celery, chopped
2large carrots (or 3-4 small ones), peeled and sliced
4medium potatoespeeled and cubed
1green apple - tart is best
232 ozboxes of chicken brothto equal 8 cups
1cuplight cream, or 1/2 cup heavy creamor to taste - you decide how creamy you want it.
1Tbscurry powderI use a madras curry powder
1tsp white pepper
1Tbs salt, or more, to taste
optional: Juice of one lemon. If you could not find a tart apple, then just use a sweet apple and add lemon juice.
Croutons (optional but encouraged)
4slices Non-extraordinary white bread. Stale is best.
2Tbsolive oil
1/4tspsalt
1/4 tspblack pepper fresh cracked is great but not mandatory
1/2 tspdried thyme
Garnish (optional but suggested)
more cream - light or heavy
pumpkin seeds
croutons
fresh thyme leaves or sprigs
Instructions
This recipe makes a huge pot of soup. I wrote it around the size of a large butternut squash. It's so good though, you won't have a problem eating it up. I make a big pot for lunches throughout the week during the fall and winter.
In a large pot, melt the butter and sautee the onion, celery and carrots over medium-high heat for about 15 minutes - stirring occasionally. Sautee until the vegetables are softened and slightly browned/caramelized.
Pour the cubed squash, potatoes and apple into the pot. Give it a few stirs, then immediately pour the two cartons of chicken broth into the pot.
Stir well and place a lid on the pot, but not sealing the pot. Place the lid slightly offset so steam can escape.
Simmer for about 20 minutes or until the potatoes and squash are soft.
Take the pot off the burner and let it cool a little with the top off. Cool for about ten minutes before you start to puree.
Puree with an immersion blender, or using a food processor or blender. If you use a food processor or blender, work in small batches and be careful. It is hot.
Add the salt, white pepper and curry powder. Stir well.
Add the cream and stir. If you feel it needs a little something extra, try adding more salt (add it gradually and keep tasting it) and add some lemon juice. The lemon juice will add a "sparkle" to the flavor.
Croutons
Preheat your oven to 400° F. Cube the bread. Put the bread cubes on a baking sheet.
Drizzle bread cubes with olive oil and use your hands to move the bread around, getting it mostly coated evenly with the oil.
Sprinkle bread cubes with salt, pepper and dried thyme.
Bake for 5-10 minutes, stirring as needed. They will be golden to golden-brown, crispy and sizzly when they are done.
Garnishing
Ladle the soup into bowls and - for the full effect - top with a small pour of cream, some croutons, a few pumpkin seeds and some fresh thyme. Dried thyme can be used too.