Friday, September 16, 2011
Curried Butternut Squash, Yam and Apple Soup
Sounds like a mouthful doesn't it! I must admit I wasn't able to taste this until I had some leftover for lunch today, and even still I didn't quite taste it in its glory. I will take the enthusiasm of my husband and sons as proof enough that it tastes fabulous. I have a cold, I can taste nothing. But to me it was hot, thick and satisfying in my stomach.
This is a great crockpot recipe, and of course my favorite dish, SOUP!! I call yams "sweet potatoes", to me they are interchangeable vegetables, but to be accurate, I made sure to say "yam" in the title.
2 Tbs butter
2 cups of chopped onion
1 Tbs curry powder
1/2 tsp ground ginger
2lbs peeled, seeded and chopped into 1-2" cubes of butternut squash
1lb peeled and chopped into 1-2" cubes of sweet potatoes or yams
1lb peeled, cored and chopped apples
1/4 cup white rice (next time I am putting brown in)
6 cups of chicken stock
1 tsp kosher salt
1/2 tsp ground pepper
Melt butter in a skillet and add onions. Cook until onions are translucent, but not browned. Sprinkle curry and ginger and mix well. Sauté for another 5 minutes, or until fragrant, remove from heat and pour mixture into slow cooker.
Place squash, yams, apple and rice in slow cooker (in that order), pour chicken stock over mix and add salt and pepper (DO NOT STIR). Cook on high for 1 hour, then reduce to low for 5 more hours.
Stir mixture and puree with a hand blender or blender until smooth.