Curried Cauliflower, Squash and Apple Soup
A comforting soup with the zip of curry. Vary the amount of cauliflower and squash, or leave either out and you'll have a new soup whenever you make it. Apples and honey temper the heat of the curry. Add extra broth or boil the soup down according to the size of the cauliflower or squash.
Vegetables, dairy and fruit - all this needs is a homemade New York-Style bagel or a thick slice of no-knead artisan French bread and you've got supper! This soup is a blend (hint intended) of several recipes, using Once Upon a Chef's as the basis.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Time: 30 minutes
Servings: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, roughly chopped
3 garlic cloves, minced
2-4 teaspoons curry powder or more, according to taste
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 head cauliflower (2-1/2 to 3 pounds), cut into small florets
1/2 butternut squash, peeled and cut into chunks
1 tart yet sweet apple, peeled and roughly chopped
4 - 6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-4 tablespoons honey, according to taste
1/4 - 1/3 cup heavy cream
Curried Apple Garnish
1 tart yet sweet apple, peeled and finely diced
1/4 teaspoon curry powder or to taste
Method
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder, turmeric and cinnamon and cook a few minutes more.
Add the cauliflower, squash, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the vegetables are tender.
Purée the soup with an immersion blender until completely smooth, or, in a standard blender, purée the soup in batches. Stir in the honey and heavy cream.
Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. For a sweeter soup, you'll need 2-3 tablespoons more honey.
For the garnish, toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.
A comforting soup with the zip of curry. Vary the amount of cauliflower and squash, or leave either out and you'll have a new soup whenever you make it. Apples and honey temper the heat of the curry. Add extra broth or boil the soup down according to the size of the cauliflower or squash.
Vegetables, dairy and fruit - all this needs is a homemade New York-Style bagel or a thick slice of no-knead artisan French bread and you've got supper! This soup is a blend (hint intended) of several recipes, using Once Upon a Chef's as the basis.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Time: 30 minutes
Servings: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, roughly chopped
3 garlic cloves, minced
2-4 teaspoons curry powder or more, according to taste
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 head cauliflower (2-1/2 to 3 pounds), cut into small florets
1/2 butternut squash, peeled and cut into chunks
1 tart yet sweet apple, peeled and roughly chopped
4 - 6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-4 tablespoons honey, according to taste
1/4 - 1/3 cup heavy cream
Curried Apple Garnish
1 tart yet sweet apple, peeled and finely diced
1/4 teaspoon curry powder or to taste
Method
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder, turmeric and cinnamon and cook a few minutes more.
Add the cauliflower, squash, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the vegetables are tender.
Purée the soup with an immersion blender until completely smooth, or, in a standard blender, purée the soup in batches. Stir in the honey and heavy cream.
Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. For a sweeter soup, you'll need 2-3 tablespoons more honey.
For the garnish, toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.