In a large saucepan, saute the onions in butter about 5 minutes, until soft. Add the squash and apple. Saute until the butter is absorbed, about 3 minutes, stirring occasionally. Add the flour, curry powder, and nutmeg. Cook for 2 minutes. Add chicken broth, milk, and the orange ring and juice. Simmer slowly uncovered for 15 to 20 minutes until the vegetables are tender.
Puree the soup in a blender or food processor (doing small batches at a time, so it doesn't overflow.) Add salt, pepper, and sugar. Serve hot, topped with some heavy cream and a sprinkling of parsley.
NOTE- This soup improves with keeping. Prepare a day or two in advance if time allows. Keep refrigerated.
Serving
Suggestions
serves 6
Originally Submitted
3/30/2009
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