Good eats

I don't intend this to be a food or cooking blog, but every once in a while something good comes along. 

This recipe was in a local hospital's quarterly magazine. I made it tonight, and it was SO good!


CURRIED BUTTERNUT APPLE SOUP
¼ cup margarine or butter
2 cups chopped onion
1 rib celery
4 tsp curry powder
2 medium butternut squash (about 2 ½-3 lbs) peeled, seeded, and cut into cubes
3 medium apples, peel, cored, chopped
3 cups water, chicken stock, or vegetable stock
1 cup cider

In a saucepan, combine margarine, onions, celery, and curry powder. Cover and cook over low heat until vegetables are tender (10-15 minutes), stirring often. Add cubed squash, chopped apples, and liquid; bring to a boil. Reduce heat and simmer 20-30 minutes or until squash and apples are cooked thoroughly. Strain liquid and set aside. Puree the apple/squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency. Garnish with grated apple, yogurt, or low-fat sour cream. Serves 10.

My Notes: I don’t know how they got 10 servings unless they were very small cups. I used the whole amount of liquid, but only one squash and got four dinner-sized bowls. I didn’t use celery (didn’t have any, and John doesn’t particularly like it) and didn’t have any cider to put in. I added some instant potato flakes at the end to thicken it.

 
Such a gorgeous color!