Butternut Squash, Apple, Curry Soup with a Hint of Orange
2 tablespoons butter
2 tablespoons olive oil
2 white onions, chopped
5 pounds peeled, diced and seeded butternut squash, about 6 cups
1 medium Macintosh apple, peeled and chopped
2 teaspoons curry powder
Pinch of grated nutmeg
3 cups chicken broth
Grated orange zest and juice from one large orange (I use a microplane to grate the rind)
1 1/2 cups 2% milk
Salt and pepper to taste
Sour cream (optional)
Chopped parsley for garnish (optional)
In a large Dutch oven, heat oil and butter over medium-high heat. Sauté the onions about eight minutes, until soft.
Add the squash and apple. Sauté three more minutes, stirring occasionally.
Add the curry powder and nutmeg and stir for one minute.
Add the chicken broth and orange juice and zest. Simmer slowly uncovered 15 to 20 minutes until the vegetables are tender.
Coarsely blend with an immersion hand wand or in a blender. Return soup back to the pot and stir in the milk. Gently heat, and season with salt and pepper.
Serve with sour cream and parsley on top, if using.
Other soups to try: