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Receta Apple And Butternut Squash Soup
by Global Cookbook

Apple And Butternut Squash Soup
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  Raciónes: 10

Ingredientes

  • 3 Tbsp. Unsalted Butter
  • 1 lrg Onion, minced
  • 2 Tbsp. Curry Pwdr
  • 1 tsp Chili Pwdr
  • 2 1/2 c. Chicken Broth
  • 3 lb Butternut Squash, peeled, Seeded and cubed (8 c.)
  • 21 ounce Granny Smith Apples, peeled, Cored, and minced (3 c.) Salt and Pepper
  • 1/2 c. Heavy Cream
  • 2 1/2 c. Chicken Broth
  • 1 Tbsp. Fresh Parsley, minced, or possibly
  • 1 Tbsp. Fresh Cilantro, minced

Direcciones

  1. In a large heavy pot, heat butter over medium heat. Add in onions and saute/fry till translucent/soft, about 5 min. Add in curry pwdr and chili pwdr. Mix well. Cook, stirring occasionally, 5 min. Stir in 2 1/2 c. chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil.
  2. Reduce heat. Cover and simmer 30-45 min till squash is very tender, stirring occasionally.
  3. Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 c. chicken broth. Bring just to simmering. Ladle soup into hot bowls. Garnish with parsley.