A smooth, lightly spicy soup made with squash, apples and curry will warm you up on those crisp fall nights. And from now until Thursday, December 4, at 6 pm EST, you can subscribe to the Paula Deen Network (at PaulaDeen.com) for 99 cents for the first month ($9.99 a month thereafter).
Paula’s delicious soup recipe:
2 large acorn squash
3 Tbs. olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 Tbs. curry powder
2 honeycrisp apples, peeled and chopped
2 Tbs. butter
4 cups low-sodium** chicken broth**
1 cup apple cider
Kosher salt, to taste
Black pepper, to taste
Greek yogurt, if desired, for serving
Sour cream, if desired, for serving
Heat oven to 375°F.
Slice squash in half, remove seeds and place on a sheet tray. Drizzle with 1 Tbs. olive oil and season with salt and pepper. Roast 50 min. to 1 hr. or until tender.
Heat remaining 2 Tbs. olive oil in Dutch oven over medium-high heat. Add onions and garlic and sauté until tender, about 5 min. Sprinkle in curry powder and cook, while stirring, 1 more min. Add apples and butter and sauté until soft, another 3 min.
Stir in chicken broth, apple cider, and the flesh from the squash; lower heat to medium and let simmer 25 min.
Puree until smooth using hand blender. Taste for seasoning and adjust with salt and pepper. Serve in warm bowls with a dollop of yogurt or sour cream.
Prep Time: 15 min.
Cook Time: 1 hr., 30 min.
Total Time: 1 hr., 45 min.
Calories Per Serving: 244
Fat Per Serving: 12 grams