Hedden Family Recipes

Curried squash soup

Adapted from the recipe on the The Silver Palate website

Ingredients:

• 3 cups vegetable bouillon
• Salt and white or black pepper, to taste
• ½ lb. mushrooms (optional)
• 4 tablespoons olive oil
• 2 cups finely chopped yellow onions
• 4 to 5 teaspoons curry powder
• 2 medium-size butternut squashes or 1 large one (about 3 pounds total)
• 2 apples, peeled, cored, and chopped
• 1 cup apple cider
• 1 unpeeled Granny Smith apple, shredded, for garnish (optional)

Directions:

1. Prepare vegetable bouillon. Add salt (¼ to ½ tsp.) and pepper (¼ tsp.), to taste. Clean and slice mushrooms and add to bouillon.
2. Chop onion(s)
3. Heat olive oil in a large heavy pot over low heat. Add onions and curry powder and sauté, covered, until onions are tender, about 15 minutes.
4. While onions are cooking, peel squash (a regular vegetable peeler works best). Cut in half lengthwise, scrape out seeds, and chop into pieces.
5. Peel and chop apples
6. When onions are tender, remove mushrooms from bouillon and set aside
7. Add chopped squash and apples to pot with onions. Remember to remove mushrooms from bouillon. Pour vegetable bouillon into pot with onions, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
8. Use a blender to puré soup in batches: only fill blender about half way to prevent overflowing and spills.
9. Return mushrooms to puréed soup pot, and add apple cider. If desired, add more vegetable bouillon until the soup is of desired consistency.
10. Taste and adjust seasoning with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with the shredded apple.