Turn some of those gourds used for fall decorating into a creamy, tasty meal! This is a thick and hearty soup perfect for a cold winter's night. I like mine topped with a little parmesan cheese and croutons. You could use all chicken stock in this recipe, I just happened to have some vegetable stock in the fridge. The preparation time includes time to peel the gourds and apples.

Ingredients

8 serv.

cups butternut squash, cubed↗4
cups pie pumpkin, cubed↗4
cups apples, cubed↗2
cups vegetable stock↗2
cups chicken stock↗2
cup onion, chopped↗1
teaspoon curry powder↗1
teaspoon salt↗1
teaspoons sugar↗2
cup heavy cream↗1

Step-by-step instructions

1
In a large pot, combine the squash, pumpkin, apple, onion and stock.
2
Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
3
Transfer the mix into a food processor and blend until smooth. I did this in several batches.
4
Pour the processed soup into another pot or crock pot to reheat.
5
Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
6
Serve hot or the soup can be refrigerated or frozen.

Source: food.com

Original recipe ↗

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