Author Notes
This is my ultimate fall comfort soup. It's perfect when you're sick, and even better cooked over a fire on a fall camping trip. I usually use an immersion blender to finish the soup, but a potato masher works just as well. —zest in the midwest
Ingredients
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1
white onion
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3 tablespoons
butter
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1 tablespoon
olive oil
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1/2 tablespoon
of your favorite curry powder
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3
carrots
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1
large sweet potato
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1
medium butternut squash
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1 quart
chicken broth (stock works too)
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2 cups
good quality apple juice or apple cider
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1/4 cup
cream
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1
granny smith apple
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OPTIONAL: Any firm sheep's milk cheese (unsmoked goat gouda works well too)
Directions
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Chop your vegetables. If you won't be using an immersion blender at the end, a smaller dice is what you want. If blending, a rough chop will work just fine. Keep the onion separate from the rest of the vegetables, as it gets to be first in the pot of curried fun.
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Over medium heat, combine the butter and oil in your favorite soup-making pot. When the butter has completely melted, add the onion. Season with salt and pepper, and saute for about five minutes or until the onions are soft.
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Add the curry powder and cook for another two minutes, stirring frequently.
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Add the apple juice and chicken broth. Turn the heat up to medium-high, and add the remaining vegetables. Cook for about 20-30 minutes, until the vegetables are soft. While the soup is cooking, chop the apple into a small dice (peeling it is up to you).
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Turn the heat off and gently blend the soup with an immersion blender until the soup is smooth (a few chunks are ok). Stir in the cream. Taste and adjust seasonings.
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Ladle soup into bowls. Top with apples and shavings of cheese.
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