Tuesday, November 3, 2009

What else is in there?

When you're feeling under the weather, only soup will satisfy. To the freezer I go.

Curried Apple Butternut Soup
Mystic Seaport: A New England Cookbook
makes 8-10 servings

2lb peeled butternut squash
1t butter
2 large yellow onions
1 cup apple cider
1 cup applesauce
3 cups chicken broth (or water)
1/4t ginger
2t curry powder
salt and pepper

Steam squash until soft. In a skillet, melt butter and saute chopped yellow onion for 10 minutes. Combine all ingredients in a blender. Puree mixture, check seasoning, serve hot or cool and store in individual serving sizes.

I like to have my soup in a mug because it warms my hands and my heart.