The Morning Journal (Lorain, OH)
CURRIED BUTTERNUT SQUASH AND APPLE SOUP
Servings: 4-6 Start to finish: 1 hour, 15 minutes
INGREDIENTS
6 slices hearty white sandwich bread, crusts removed,
cut into 1⁄2 inch pieces (3 cups)
3 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter
Salt and pepper 1 large shallot, chopped
2 1⁄2 pounds butternut squash, quartered and seeded, fibers and seeds reserved
6 cups water
1 large apple, peeled, cored, and quartered
1⁄2 cup heavy cream 2 teaspoons curry powder
1 teaspoon packed dark brown sugar
INSTRUCTIONS
Adjust oven rack to middle position and heat oven to 350 F. Toss bread with melted butter, season with salt and pepper, and spread onto rimmed baking sheet. Bake until golden brown and crisp, 20 to 25 minutes, stirring halfway through baking. Set aside to cool.
Melt 2 tablespoons butter in Dutch oven over medium heat. Add shallot and cook until softened, 2 to 3 minutes. Stir in squash seeds and fibers and cook until butter turns orange, about 4 minutes.
Stir in water and 1 teaspoon salt and bring to simmer. Place squash, cut side down, and apple in steamer basket and lower basket into pot. Cover and steam until completely tender, 30 to 40 minutes.
Using tongs, transfer squash to rimmed baking sheet. Let squash cool slightly, then scrape flesh from skin using soupspoon; discard skin.
Strain cooking liquid through fine-mesh strainer
into bowl. Working in batches, process squash and 3 cups strained cooking liquid in blender until smooth, 1 to 2 minutes, then return to clean pot. Stir in cream, curry powder, sugar, and remaining 2 tablespoons butter and bring to brief simmer over medium-low heat. Adjust consistency as needed with remaining strained cooking liquid.
Season with salt and pepper to taste. Top individual portions with croutons before serving. Nutrition information per serving: 556 calories; 284 calories from fat; 32 g fat (19 g saturated; 1 g trans fats); 91 mg cholesterol; mg sodium; 66 g carbohydrate; 9 g fiber; 17 g sugar; 8 g protein.