3 tbsp unsalted butter
1 large onion, chopped
2 tbsp curry powder
1 tsp chili powder
2 1/2 cup chicken broth
3 lb butternut squash, peeled,
1 seeded and cubed (8 cups)
21 oz granny smith apples, peeled,
1 cored, and chopped (3 cups)
1 salt and pepper
1/2 cup heavy cream
2 1/2 cup chicken broth
1 tbsp fresh parsley, chopped, or
1 tbsp fresh cilantro, chopped
Directions
In a large heavy pot, melt butter over medium heat. Add onions and
saute until translucent, about 5 minutes. Add curry powder and chili
powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2
1/2 cups chicken broth, squash, apples, and salt and pepper to taste.
Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until
squash is very tender, stirring occasionally.
Strain soup, reserving liquid. Puree vegetables in a food processor in
several batches. In same pot, combine vegetable puree, reserved
cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to
simmering. Ladle soup into warm bowls. Garnish with parsley.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
Servings: 10 servings
Apple & Butternut Squash Soup Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Soup; Squash; Vegetable
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into the distant past, certainly as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these old recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Moving on, there are a couple of cookery books dating from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that we all know today, but instead accounts of the types of meals prepared by the chefs of the rich people of the time. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, including spices like rosemary and coriander. The introduction of these new herbs and spices caused a surge in publications on food, most of which are kept safe in private cookery archives. During the following few centuries, the powerful families of Europe competed to lay on the best banquets, and as a result the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that formal cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Apple & Butternut Squash Soup recipe.
