Curried Squash Soup


This recipe is adapted from one of my all time favorite cookbooks, The Silver Palate Cookbook. Considered the new Joy of Cooking when I got married 16 years ago, its recipes have stood the test of time. This particular soup is one of my favorites and must be made at least once each and every autumn when squash is abundant. Makes 4-6 servings.

4 TB sweet butter
2 cups finely chopped onions
4-5 tsp curry powder
3 lbs. orange-fleshed winter squash, like butternut or red kuri
2 apples, peeled, cored and chopped
3 cups chicken or vegetable stock
1 cup apple cider
salt and freshly ground pepper to taste
plain yogurt for garnish

Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile, peel the squash, scrape out the seeds and chop the flesh. When onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes. 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 disc*. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add apple cider and additional cooking liquid, about 2 cups, until the soup is of the desired consistency. Season to taste with salt and pepper, simmer briefly to heat through and serve immediately, garnished with yogurt.

*I normally use an immersion blender and puree the soup right in the pot, eliminating the straining step. I then add the apple cider to the desired consistency.

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