KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
2 tablespoons butter
1/3 cup chopped leek white part only
3 cups chopped Braeburn or other tart apple
3 cups Peeled and diced butternut squash
1 Cup peeled and chopped russet potato
1/3 cup dry sherry
3 cups low-sodium vegetable or chicken broth
1 cup fresh orange juice
1 tablespoon honey
One half teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 1/2 tablespoons curry powder
Coarsely ground black pepper
1 1/4 cups half and half
3/4 cup crumbled blue cheese or shredded cheddar cheese
Melt butter in a medium saucepan. Add leeks, sauté five minutes. Add apples: cook until they just begin to soften about five minutes.
Add butternut squash, potatoes, Sherry and broth. Bring to a boil, cover, reduce heat and simmer until potatoes and squash are tender, about 30 minutes.
Add orange juice, honey, salt, nutmeg, curry and pepper. Cool slightly. Transfer to a blender or food processor and purée. Return soup to sauce pan and add half and half. Heat thoroughly over low heat. Do not boil. Place soup in serving bowls: top each with 1 tablespoon cheese. Serves 10
Comments