recipe sandy crowe’s recipe for a butternut squash soup is a perfect holiday


meal starter or easy winter luncheon for eight to ten people. using the freshest ingredients possible ensures the best taste.


Sandy’s Green Apple Butternut Squash Soup


3 tablespoons unsalted butter 2 large yellow onions, chopped 2 tablespoons curry powder 1 teaspoon chili powder 2 cups chicken stock 1 large butternut squash (about 8 cups) peeled, cored and chopped*


3 firm, tart apples (granny Smith type) peeled, cored and diced 1 cup apple juice


Melt butter in a pot. add chopped onions and cook, covered, over low heat until onions are tender.


add curry and chili powder and cook for another 5 minutes.


add half of the stock, all of the squash and apples and bring to a boil.


reduce heat and simmer, partially covered, until squash and apples are very tender


Stir occasionally.


Place the pulp only, strained, into the bowl of a food processor in batches and pulse until pureed.


return puree, reserved stock and apple juice to pot.


Simmer over medium heat and stir to smooth consistency.


Season to taste with salt and pepper.


* To cut tough skinned butternut squash more easily, pierce skin several times with a fork and microwave on high for one minute. Then cut squash.


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