Author Notes
This soup reminds me of home, of my mother and of having a comfortable, warm night after a cold winter day. Amsterdam can get quite cold in the middle of winter, very icy. After spending the day cycling to and from school, nothing would warm me up more than a warm cup of this pumpkin soup. The spicy-hint will warm your insides and balances nicely with the creaminess of the butternut squash. The key to this recipe is letting the onions become sweet and tender for at least 20 minutes over a low heat. —Julia
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Ingredients
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4 tablespoons
unsalted butter
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2 cups
chopped onions
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5 teaspoons
curry powder
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2
apples, cored and chopped
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2 cups
water
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salt and pepper, to taste
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1
shredded unpeeled apple (optional, for garnish)
Directions
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Melt the butter in a larg heavy pot over low heat. Add the onions and curry powder and cook, coverd, until the onions are tender, about 25 minutes.
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Meanwhile, peel the squash (a regular vegetable peeler works best). Cut in half horinzontally, scrape out the seeds and chop the flesh.
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When the onions are tender, pour in the stock and 1 cup water, add the squash and chopped apples. and bring to a boil. Reduce the heat and simmer, partially covered, until the squash and appels are very tender, about 25 minutes.
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Add the last cup of water. Using a stick blender, process the soup in the pot until smooth. If you want the soup to be thinner, you can add more water at this stage.
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Season with salt and pepper, simmer briefly to heat through, and serve immediately, garnshed the the shredded apple.
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