Adapted from Jen Stewart’s creation in the orchard’s kitchens. The curry in this soup brings an unexpected zing to the apples.
INGREDIENTS
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6 pounds butternut squash
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3 cups onion, diced
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3 cloves garlic
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4 teaspoons curry powder
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3 teaspoons coriander
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6 medium apples, cored and diced
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2 teaspoons salt
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pepper to taste
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4½ cups water
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3 (or more) cups cider
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milk or cream, optional
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Basil &/or Micro-greens, to garnish
INSTRUCTIONS
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Preheat oven to 350F.
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Cut squash in half lengthwise, remove seeds. Brush with oil and season with salt and pepper.
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Roast cut-side-down for 45 minutes or until squash is soft.
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Sauté onions in oil until golden. Add garlic, curry powder, coriander and stir to toast spices.
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Add apples, water, and cider; bring to boil and then simmer until apples are soft.
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When roasted squash is cool enough to handle, remove and discard skin; add to soup.
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In a blender, puree until smooth. Add cider (and/or cream) to thin to desired consistency.
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Garnish with sour cream, or crème fraiche and a sprig of basil or sprinkling of micro greens.
Serves 12.
Note: Freezes beautifully.