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 possible to follow the history of written recipes back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these old cook books were just very simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also recounts how the early Romans made use of many different aromatic flavours, including a few that are still present in modern kitchens like basil, mint and dill. Later on in the 1400s, the Crusaders brought back many new foods and spices from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new foods and spices caused an outbreak in manuscripts on food, most of which are kept safe in academic collections. By the time we get to the 20th century, recipe publications are increasing in popularity as a result of better eduction, people having increased leisure time and a general increase in wealth. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Apple & Butternut Squash Soup recipe.
