Butternut Squash Soup

Chef at work shelling peas
  • 3 pound butternut squash
  • 2 Granny Smith apples
  • 2 large onions
  • 2 1/2 cups homemade chicken broth
  • 1 cup orange juice
  • 2 teaspoons grated orange peel
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1/2 cup milk

Orange Marmalade cream:

  • 1 cup sour cream
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon fresh ground nutmeg
  • 2 tablespoons orange marmalade
  • Preheat oven to 400 degrees.

Cut butternut squash in half and rub in olive oil. Place seed side down on lightly greased baking sheet. Cut onions and apples (peeled and cored) into 1 inch pieces and add to the squash.

Bake for 45 minutes until squash is tender.

Scrape out and discard seeds and scoop out squash with grapefruit spoon. Place in large soup pot with roasted onions and apples. Add remaining ingredients except cream and milk.

Bring to a boil and simmer for 10 minutes. Cool.

Purée soup in food processor until smooth. Chill overnight.

Combine ingredients for marmalade cream and chill overnight.

Heat soup over low heat. Just before serving add cream and milk and heat through.

Serve with a dollop of marmalade cream.

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