Curried Squash and Tart Apple Soup
Prep: 25 minutes Cook: 20 minutes
By Kevin Dunn, culinary instructor, Grand Rapids, Michigan
This is a recipe based on a squash dish that my Mother used to make every fall when I was a kid. I thought the flavors were so good; I made it into this soup. I remember the first time I made this recipe I was attending The Culinary Institute of America. A chef instructor was so amazed with my culinary ability due to this simple recipe. Now after more than 25 years in the food service business, I realize that sometimes simple flavors are the best.
- 1 large butternut squash, peeled and seeded, cut medium dice
- 1 large delicata squash, peeled and seeded, cut medium dice
- 2 shallots, fine diced
- 2 cloves garlic, minced
- 1 1/2 ounces fresh lemon juice
- 1 cup orange juice
- 3 tbsp madras curry
- 2 quarts vegetable broth
- 2 Granny Smith apples, peeled and diced
- 4 tbsp chives, fine sliced for garnish
- salt and white pepper to taste
Sweat the shallots in a little of the vegetable broth, then add garlic and cook until the garlic perfumes.
Add curry and cook briefly.
Add vegetable broth and juices. Bring to a boil.
Add squash, cook until tender, approximately 10 minutes.
Add apples, cook until flavors blend.
Place in bowls and garnish with chives.