Wednesday, January 11, 2012

Golden Squash Soup

Sweet...a little spice....I loved this! Kimball, not so much. I left some with the cream out for Dieter, he liked plain squash better. Because of the curry, Kimball thought if you added some chicken and had it over rice...a delicious Indian dinner. I think his idea if worth trying!

2 Apples
2 1/2 pounds Banana Squash (1 large piece)
1 cup Chicken Broth
2 TBsp butter (I used coconut oil)
1 1/2 cups Onion, chopped
2 tsp Salt
1/4 tsp Pepper
2 tsp Curry Powder (optional)
1 cup Apple Juice
1 cup Cream
Salt to taste

-Peel, core, and cut apples in half. Place apples and squash face-down on a baking sheet and bake at 350 degrees for 1 hour. (I put my squash in whole. You will have to bake it longer that way)
-Scoop out squash. Place apples, squash, and chicken broth in a blender and mix until well blended. Set aside
-In large cooking pot, saute onions in the butter, until soft.
-Add salt, pepper, and the curry powder.
-Add apple juice, cream, and squash mixture.
-Stir and heat through. Do not boil.
-Salt to taste.

Makes 8 cups


My Blog Review said...

Sounds amazing! Thanks for the follow, I'm following your right back! Can't wait to see all your good recipes.!. :)

Kristi said...

Oh yumminess!! Looks delish! Just stumbled onto your blog. Can't wait to have a looksie around! ;)


Debbie @ Easy Natural Food said...

This sounds delicious, and I love the color of this soup - so pretty! I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here's a link with more information:

I hope to see you there!

France@beyondthepeel said...

Thanks for coming by beyond the peel and sharing this with us. This soup sounds so yummy. There's something about mixing apples and squash together that makes the most perfect pairing. Have a great weekend and I hope to see you again next Wednesday.

Debbie @ Easy Natural Food said...

Thanks so much for sharing this recipe with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe.