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Moms View Message Board: Cooking and Recipe Discussion: Soups/Stews: Curried Butternut Soup
1 can chicken broth, reconstituted 2 medium butternut squash, peeled and seeded 2 medium white onions, peeled 1 large Granny Smith apple, peeled and cored 3 whole cloves 2 tsp. curry powder 3 drops red pepper sauce, (Tobasco) 1 cup heavy cream 1 cup milk 1/3 cup corn starch Cut squash, onion and apple into small pieces. In a large pot bring broth to a boil. Add squash, onion, apple, curry and cloves. Lower heat and cover. Simmer about 1/2 hour or until vegetables are slightly tender. Pour pot contents into a blender and process until smooth. Return to pot. Add cream. Add 1/2 milk. Combine remaining milk and corn starch, stirring until smooth. Bring soup almost to a boil. Lower heat and slowly add milk mixture, a little at a time, stirring until smooth and thick. Do not over thicken. Makes 4-6 servings.
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