Curried Squash Soup

Curried Squash Soup

3 pounds butternut squash, halved, with seeds and strings removed
1 medium large onion, coarsely chopped
1 large carrot, chopped
1 large Granny Smith apple, peeled and chopped
2 tablespoons butter or olive oil
1½ teaspoons curry powder
¼ to 1/8 teaspoon cayenne powder
4 cups chicken broth
1 cup whipping cream

Cut squash in half and roast at 350 F until soft, which takes approximately 40 minutes.

Meanwhile, cook onion, carrot and apple in a large, heavy, covered pot in the butter or olive oil until the pieces soften, about 7 minutes. Don’t brown them.

Stir in the curry and cayenne and cook 1 minute. Add the broth and squash, cover, and simmer until squash, carrot, onion and apple are tender, about 25 minutes. Cool slightly, then purée in batches until smooth. Return soup to pot and add cream. Heat the soup, but don’t boil it after adding the cream. This soup is good garnished with chopped chives and a dollop of sour cream or créme fraîche. Serves 6 to 8.