Yield: Makes 8 1c portions.
Genre: gluten free, soy free, nut free
For The Soup:
3 lb butternut squash
1 Tbsp olive oil
2 large onions
2 Granny Smith apples, peeled and cored
2 1/2 cup home-made chicken stock
1 cup orange juice
2 tsp grated orange zest
2 tsp curry powder
1 tsp finely ground sea salt
1/2 tsp black pepper
1 cup heavy whipping cream
1/2 cup milk
For the Orange Marmalade Cream:
1 cup sour cream
1/2 tsp curry powder
1/4 tsp fresh ground nutmeg
2 Tbsp orange marmalade
- Preheat oven to 400°.
- Cut squash in half and rub cut side with olive oil. Place cut side down on a lightly greased baking sheet. Cut onions and apples into 1-inch pieces and add to the squash. Bake for 45 minutes, until squash is tender.
- Remove from oven and allow to cool slightly. Scrape seeds out from squash (a grapefruit spoon works well for this.) Scoop out flesh. Place squash in large soup pot with roasted onions and apples.
- Add stock, zest, curry powder, salt and pepper. Bring to a boil over high heat, then lower heat and simmer for 10 minutes. Remove from heat and allow to cool slightly.
- Purée soup in the bowl of a food processor or blender until smooth, or use an immersion blender. Cover tightly and chill over night.
- Combine ingredients for marmalade cream and chill overnight.
- Re-heat soup over low heat. Add cream and milk just before serving and heat through.
- Serve garnished with a dollop of marmalade cream.
This soup recipe was given to me by Kim Goad, who made it for a New Year’s Eve dinner party. Each couple brought two courses, and Kim’s contributions were this soup and Baked Brie. Both have become staples at the inns.