' Le Cuvier - WP- Curried Butternut Squash & Apple Soup

WP- Curried Butternut Squash & Apple Soup

Curried Butternut Squash & Apple Soup

Ideal with 2009 Chardonnay

1 cube butter

3 cups chopped onions

4 carrots, chopped

3 stalks celery, chopped

8 cups butternut squash cubes

3 garlic cloves, minced

8 cups chicken broth

1 tspn oregano

3 Granny Smith apples, peeled,  cored & diced

1 Tbsp curry powder

1/2 tspn dill

1 tspn salt

creme fraiche for garnish


Saute onions, carrots, celery, & garlic in butter until onion is transparent. Add cubed squash, apples, & chicken broth. Add all seasonings. Simmer until squash & carrots are soft, about 40 minutes. With an immersion blender or a regular blender, cream soup mixture until smooth. Add salt to taste. Servie warm with a garnish of creme fraiche & fresh dill.

Yields 16 one-cup servings.