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Thanksgiving: Butternut Squash Soup with Caramelized Onions

Source of Recipe

Bill Wavrin


List of Ingredients

small onion, chopped
1 rib of celery, chopped
1 carrot, peeled and chopped
1 teaspoon olive oil
4 cups butternut squash, peeled and seeded
3 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1 quart vegetable stock or water, more maybe needed
salt and pepper to taste

1 tablespoon curry powder
1 onion, large dice
1 Granny Smith apple, peeled and cored
1 teaspoon fresh dill, chopped
2 tablespoons non-fat yogurt
6 sprigs fresh dill, washed





Recipe

In a soup pot, sauté the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes. Add the squash and garlic cooking 5 minutes, stirring. Add the oregano and stock and simmer about 15 minutes or until the veggies are soft.

While the soup is cooking, place a sauté pan at medium-high heat with 1/2 teaspoon of olive oil and sauté the diced onions.

Cut the apple into a large dice and when the onions are golden, add to the pan, toss sautéing 2 to 3 minutes. Add the curry and cook 1 minute. Remove from the heat, add the dill and set aside.

Place all of the cooked veggies (except the curried onions and apple mix) and liquid from the pot in a blender or food processor and blend until smooth. More stock may be needed to adjust consistency.

Return to the soup pot and add the curried onion and apple. Simmer for 2 minutes. Season to taste and adjust consistency. Serve hot or, on warm days, chilled.

Garnish with a dollop of yogurt and a sprig of fresh dill.


YIELD: 6 One Cup Servings