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Colette & Cassi's Country Kitchen!

Butternut Squash Soup

from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle



INGREDIENTS:

3 Tablespoons butter or margarine
2 medium onions, chopped
2 cups diced butternut squash
1 Granny Smith or Pippin apple, peeled and chopped
2 cloves garlic, minced
3 Tablespoons flour
1 – 2 teaspoons curry powder
  Pinch of nutmeg
3 cups chicken broth
1-1/2 cups milk
  Grated rind and juice of 1 orange
  Salt and pepper to taste
  Chopped parsley

TO PREPARE:

1.  In a large frying pan melt butter and sauté onions over
    medium heat until soft.  Add squash, apple and garlic.
    Saute for 3 – 5 minutes, stirring occasionally.
2.  Add flour, curry powder and nutmeg, stirring constantly
    to blend.  Slowly add chicken broth, milk and orange
    rind, stirring constantly to combine.  Simmer 20 – 30
    minutes until vegetables are very soft.
3.  Puree in batches in blender or food processor.  Season
    with salt and pepper.  Serve hot and garnish with
    parsley.

NOTE:  The beautiful golden color of this soup makes it a
       perfect selection for an autumn party.  It would
       also be ideal as a light luncheon entrée served with
       a green salad or Tomatoes Vinaigrette.

SERVES:  6