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Curried Squash and Apple Soup Recipe by Paula Deen

Easy Level
100 MIN 10 Prep + 90 Cook
Servings
$ /Serving
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Easy Level
100 MIN 10 Prep + 90 Cook
4-6 Servings
$ /Serving

Curried Squash and Apple Soup Recipe by Paula Deen

Easy Level
100 MIN 10 Prep + 90 Cook
4-6 Servings
$ /Serving

Ingredients

  • 2 large acorn squash
  • 3 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon curry powder
  • 2 honey crisp apple, peeled and chopped
  • 4 cups low sodium chicken broth
  • 1 cup apple cider
  • Greek yogurt, for serving

Preparation

Heat oven to 375°.

 

Slice squash in half, remove seeds, and place on a sheet tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 50 minutes to 1 hour, or until tender.

 

Heat remaining 2 tablespoons olive oil in a large saucepan. Add onions and garlic and sauté until tender, about 5 minutes. Sprinkle in curry powder and cook, while stirring, for 1 more minute. Add apples and sauté until soft, another 3 minutes. Stir in chicken broth, apple cider and the flesh from the squash, lower heat to medium, and simmer for 25 minutes. Puree until smooth using a hand blender. Taste for seasoning and adjust with salt and pepper. Serve in warm bowls with a dollop of yogurt.

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