Ingredients
- 2 pounds squash (2 whole 1 pound squash, halved lengthwise, seeded)
- 2 teaspoons olive oil
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup carrots, chopped
- 1/2 cup apple, chopped (peeled)
- 2 teaspoons curry paste (Thai red curry paste)
- 2 cans (14 ounce) chicken broth
- 2 bay leaves
- 1/4 cup heavy whipping cream
- 2 tablespoons honey
- 6 tablespoons sour cream (stirred to loosen)
- Cilantro, chopped
How to Make
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Step 1: Preheat oven to 375 degrees F.
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Step 2: Brush cut side of squash with oil and then place squash, cu side down, on large rimmed cookie sheet. Roast until tender (1 hour). Cool slightly and then scoop squash out into a large bowl. Measure 3 cups squash (reserve remaining for another use).
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Step 3: In a large pot over medium high heat met the butter and add the onion, carrots and apple and saute for 5 minutes. Stir in curry paste, stirring for 2 minutes. Stir in chicken broth, bay leaves and 3 cups of squash and bring to a boil, reduce heat to medium low and simmer uncovered for one hour. Discard bay leaves. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium high heat.
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Step 4: Divide among bowls and drizzle with sour cream and sprinkle with cilantro.
We hope you enjoy this recipe!
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