This recipe made a lot of soup. It fed our family, Chris’s chief and his wife, a neighbor, leftovers for me, and another dinner for us in the freezer! I just wanted to throw that out there before I got started and you were amazed by the amount of stuff in the recipe. The recipe below is one that I crafted using this food network recipe as my base. My picture may not be the most appetizing, but the soup was delicious, and very nutritious!
Curried Butternut Squash, Sweet Potato, and Apple Soup
- 1 large butternut squash
- 2 large sweet potatoes
- 2 medium onions, diced
- 5 tbsp unsalted butter
- 3 cloves of smashed/minced garlic
- 2 tsp ginger
- 1/2 tsp nutmeg
- 3 tsp curry powder
- salt and pepper to taste
- 3 1/2 cups low-sodium chicken broth
- 2 1/2 cups applesauce
- Cut the squash into quarters, place cut side down in a 9×13 pan, and roast at 425 until tender (roughly 30-40 minutes).
- Melt the butter in a large pot over medium heat
- Add the onion and garlic and cook until soft (roughly 5 minutes).
- Stir in the ginger, nutmeg, curry powder, salt and pepper. Toast the spices for 1 minute.
- Add the sweet potatoes, chicken broth, and 3 cups of water to the pot. Bring to a boil, and then turn down the heat to medium-low.
- Stir in the applesauce and simmer covered, on medium-low heat, until the potatoes are tender (roughly 20 minutes).
- Scoop the squash out of the skin, and add it to the pot.
- Use an immersion blender and puree the soup until it is smooth. You could use a traditional blender, but that seems much more complicated to me!
I also added some small pieces of chicken to the soup to add some protein. Pork tenderloin would also be delicious with the soup!