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.