- 1 medium to large butternut squash
- 2 Tbs unsalted butter
- 1 cups chopped onion, about 1 medium onion
- 1 Tbs minced garlic
- 2 Granny smith apples, peeled and diced coarsely
- 1 tsp curry powder
- 1/2 tsp cinnamon
- 1/2 tsp cumin seed
- 4-5 cups low-sodium chicken broth
- sour cream and chopped chives (optional)
1. Preheat oven to 375°. Cut the squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet. Bake until the squash can be easily pierced with a knife, 35-50 minutes depending on size. Allow it to cool slightly. With a spoon, remove and discard the seeds. Scrape the pulp from the skin and reserve. Discard skins.
2. Mix together the cumin, curry and cinnamon in a small bowl and set aside.
3. Melt the butter in a large pot over moderate heat and cook until it turns nut brown, 5-7 minutes. Do not allow to burn. Add the onions and sauté until slightly softened, about 5 minutes. Add the garlic and sauté briefly , until you can smell it.
4. Add the apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the spice rub and cook briefly to toast it. Add in the roasted squash, breaking up any big lumps with a spoon.
5. Add the broth, bring to a simmer, and cover partially. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes. Transfer in batches to a blender or food processor (or use an immersion blender directly in the pot) and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
6. Divide the soup among warmed bowls and garnish each portion with a teaspoon of sour cream and a sprinkling of chives, if using. Serve immediately.