posted by Fred in CO 06-22-100 10:31 AM
Curried Squash-Apple Soup
4 tablespoons butter
1 yellow onion, chopped
2 garlic cloves, minced
1 tablespoons curry
1 tart green apple
2 pounds butternut squash
2 cans vegetable stock
1/4 cups pine nuts
1 tablespoons tawny port
1/8 tablespoons pepper
Peel and coarsely chop the squash. Heat the butter in a heavy stockpot over medium heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute.
Stir into the stockpot, apple, squash and stock; cover, and cook until the squash is soft, about 20 minutes.
Meanwhile, toast the pine nuts in a 350 degrees oven until golden brown, 2 to 3 minutes.
Remove the soup from heat and slightly cool.
Transfer soup to a food processor and puree. Pour back into the pot, reheat and stir in the port and black pepper. Ladle into soup bowls and garnish with pine nuts.