Source:

Zinfandel Cookbook

Serves/Makes:6

Ingredients

• 1 tbsp (15 ml) butter
• 1 medium onion, coarsely chopped
• 1-1/2 tsp (7 ml) curry powder
• 1/4 tsp (1 ml) ground ginger
• 1/4 tsp (1 ml) ground coriander
• 4 cups (950 ml) peeled, diced butternut squash
• 1 large Golden Delicious apple, cored, peeled, and sliced
• 1 small carrot, thinly sliced
• 6 cups (1425 ml) chicken stock
• 1 bay leaf
• salt and white pepper

Preparation

• Melt butter in 5-qt. pan over medium heat.
• Add onion; cover and cook, stirring once or twice, for five minutes or til soft but not brown.
• Stir in curry powder, ginger, and coriander and cook one minute.
• Add squash, apple, carrot, stock and bay leaf.
• Bring to a boil; reduce heat, cover, and simmer 30 minutes or until vegetables are tender.
• Pour off and reserve 1 cup (225 ml) of the liquid. (If you have an immersible hand-blender you may omit the last step and puree in he pan...don't forget to remove the bay leaf first!)
• In a foood processsor or blender, puree soup, one portionat a time, until smoth.
• Return to pan, add reserved cooking liquid until soup is of desired consistency.
• Season to taste with salt and pepper'
• To serve, garnish with chopped hazelnuts or sliced almonds as desired.

Comments

This is an excellent, easy recipe for a low fat, tasty nutritious winter soup.