With a dash of curry powder, this curried butternut squash and apple soup will send you on an adventure of flavours. Includes cream and seasonal herbs such as sage and thyme. Tasty and healthy at the same time.
- 1 medium butternut squash
- olive oil
- 1 medium onion, chopped
- 30ml (2 tbsp) butter
- 5ml (1 tsp) curry powder
- 2 medium apples, cored, peeled and chopped
- 2.5ml (½ tsp) dried thyme
- 2.5ml (½ tsp) dried sage
- 1L (4 cups) vegetable stock
- 2.5ml (½ tsp) salt, or to taste
- 125ml (½ cup) double (heavy) cream
- white pepper to taste
- Preheat oven to 180°C (fan 160°C/350°F/gas 4).
- Cut the squash in half, brush the flesh with olive oil and place cut-side-down on a cookie sheet. Bake for 30-45 minutes or until tender. When the squash is cooked, remove it to cool. Scoop out the seeds, peel the butternut and chop into big chunks.
- Melt the butter in a big saucepan. Add the onion and cook until softened but not browned. Add curry powder and stir for 1 minute.
- Add the apple, butternut, thyme, sage, salt and stock. Bring to a boil and simmer gently for 15 minutes.
- Using a hand blender, purée the soup until smooth. If you don’t have a hand blender, wait for the soup to cool a bit then transfer it to a blender and purée it in batches. Return the soup to the pot.
- Slowly reheat the soup, add the cream, stir well and serve immediately.
- This soup is really good served with whole-wheat pita wedges for dipping.
- Those who are lactose intolerant or can simply omit the cream to enjoy this healthy meal. Vegans can use a cream substitute.
- Serving Size: 1 serving
- Calories: 351
- Sugar: 15.7 g
- Sodium: 1137 mg
- Fat: 30.8 g
- Saturated Fat: 18 g
- Carbohydrates: 26.7 g
- Fiber: 5.9 g
- Protein: 1.7 g
- Cholesterol: 77 mg