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Curried Squash Apple Soup
INGREDIENTS
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
INSTRUCTIONS
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.
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