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Full Online Book HomeLearning KitchenFruit - Curried Squash-apple Soup
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Fruit - Curried Squash-apple Soup Post by :galorfindel Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2627

Click below to download : Fruit - Curried Squash-apple Soup (Format : PDF)

Fruit - Curried Squash-apple Soup

4 tablespoons butter
1 yellow onion, chopped
2 garlic cloves, minced
1 tablespoons curry
1 tart green apple
2 pounds butternut squash
2 cans vegetable stock
1/4 cups pine nuts
1 tablespoons tawny port
1/8 tablespoons pepper

Peel and coarsely chop the squash. Heat the butter in a heavy stockpot over medium heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute. Stir into the stockpot, apple, squash and stock; cover, and cook until the squash is soft, about 20 minutes.

Meanwhile, toast the pine nuts in a 350 degrees oven until golden brown, 2 to 3 minutes. Remove the soup from heat and slightly cool.

Transfer soup to a food processor and puree. Pour back into the pot, reheat and stir in the port and black pepper. Ladle into soup bowls and garnish with pine nuts.
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3 pounds of a combination of Golden Delicious and Granny Smith apples, peeled, cored and sliced 1 tablespoon cornstarch 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Topping: 1 cup all-purpose flour 1/2 cup firmly packed brown sugar Pinch of salt 6 tablespoons butter, cut into pieces and softened 1 cup sliced almonds Preheat oven to 400 degrees. Place the apple slices in a large bowl; set aside. In a small bowl, mix together the cornstarch, sugar, cinnamon and nutmeg. Sprinkle the sugar mixture over the apples, tossing gently to coat. Spread the mixture evenly into a 1

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1/4 c dried sherry or apple juice 1 large onion, chopped 1 ts minced garlic 3 large Red Delicious apples, peeled, cored and sliced 3 large Granny Smith apples, peeled, cored and sliced Juice of 1/2 lemon 3/4 t curry powder, or to taste 4 c defatted chicken stock 1/2 c nonfat evaporated milk or low-fat buttermilk salt, pepper 2 c herbed croutons Bring sherry to boil in large Dutch oven set over medium-high heat. Add onions and garlic and cook, stirring frequently, 1 minute. Add apples, lemon juice and curry powder and cook 5 minutes, stirring occasionally.Add stock