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Author Notes: Ok, yes, it's yet another curried butternut squash soup recipe, BUT I put this soup together a few years ago when I wanted to add a new twist to the same-old, same-old. First, I added sweet potatoes to create a smooth and creamy texture and add a little bit of sweetness without adding any sugar. Next, the addition of tomatoes and apples lends a bit of acidity and sweetness along with the crystallized ginger for a bit of a different taste..... I hope anyway! —jenmmcd
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 1/2 teaspoons curry powder (preferably Madras)
- 1/2 teaspoon cinnamon
- 1 tablespoon chopped crystallized ginger (about 4 pieces)
- 3 cups cubed, peeled butternut squash
- 3 cups cubed, peeled sweet potatoes
- 1/2 cup chopped tomatoes (about 1 roma tomato)
- 1/2 cup diced, peeled apples (about 1 apple)
- 5 cups chicken broth
- 1 teaspoon salt
- 1/2 cup whole milk
- plain greek yogurt
- Heat olive oil in large dutch oven. Add onions and cook for 5 mins. Stir in curry powder and cook another 2 minutes.
- Stir in the cinnamon, ginger, squash, sweet potatoes, tomatoes, apples, and broth and bring to a boil. Cover, reduce heat, and simmer 30 mins to an hour, or until squash and potatoes are very tender. Stir in salt.
- Use hand blender (or pour 1/2 of soup into a regular blender and repeat) and blend until desired consistency.
- Stir in milk and serve with some plain yogurt.
- Note: If you want a totally smooth and silky soup, you can strain the finished soup through a sieve or colander with very small holes. Do this before you add the milk.
- This recipe was entered in the contest for Your Best Butternut Squash