|3 tablespoon margarine||2 granny smith apples, peeled cored and cubed|
|2 cups chopped onion||3 cups chicken stock, strained|
|5 teaspoons curry powder||1 teaspoon salt|
|3 pounds acorn squash, peeled seeded and cubed||1 cup apple cider or juice|
In a large soup pot, melt margarine. Add onion and sauté until tender. Stir in curry powder. Add squash, apples, chicken stock and salt. Bring to a boil, reduce heat and simmer for 25 minutes or until squash and apples are tender. Remove 2 cups of liquid and set aside.
Puree remaining soup in blender and return to the soup pot. Stir cider into pureed soup. Add liquid that you set aside a bit at a time, making sure that the soup remains thick, but not too thick. If necessary, reheat soup until hot. Add pepper to taste. Grate or chop apples into tiny pieces just before serving and use to garnish each bowl of soup.
Use pepper to taste and an additional apple or two for garnish
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