-
1
Melt the butter in a pot.
-
2
Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
-
3
Meanwhile peel the squash (about 3 lbs).
-
4
A regular vegetable peeler works best.
-
5
Scrape out the seeds and chop the flesh.
-
6
When the onions are tender, pour in the stock, add squash and the 2 apples (peeled, cored and chopped).
-
7
Bring to a boil.
-
8
Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
-
9
Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disk.
-
10
Add 1 cup of the cooking stock and process until smooth.
-
11
Return the pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of desired consistency.
-
12
Season to taste with salt and pepper, simmer briefly to blend and heat through.
-
13
Shred Granny Smith apple, unpeeled.
-
14
Serve soup immediately, garnished with shredded apple.
-
15
Note: Squash and apples complement each other naturally; curry adds an exotic note.
-
16
Feel free to experiment with other types of winter or summer squash.
