Curried Squash Apple Soup
- 4 tablespoons butter
- 1 cup Vidalia onion, chopped
- 1 apple (Granny Smith or Braeburn), peeled, cored and coarsely chopped
- 2 cloves of garlic, crushed
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- dash crushed red pepper
- 2 cups chicken broth
- 1 cup apple cider
- 2 cups squash (or pumpkin) puree
- 1 cup light cream or half-and-half
- ¼ cup April’s Maple pure Maple Syrup
- Melt butter in large saucepan over medium-high heat. Add onion, apple and garlic – saute until soft, about 5 minutes. Add the curry powder, salt, coriander and red pepper and cook for 1 minute.
- Add the broth and cider and boil gently, uncovered for 15 to 20 minutes.
- Stir in the squash, cream and maple syrup, cooking for 5 minutes.
- Using a food processor or blender, puree the soup in three or four batches. Use a paper-towel rather than the lid to cover the processor or blender.
- Return the soup to the pot and cook over a very low heat for 5 minutes (do not boil).
- Serve hot with a dollop of sour cream if you like.