From Rhode Island Gardens to Your Table: Recipes from URI Master Gardeners
Curried Butternut Squash and Apple Soup
Page 135
Cuisine: North American | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
Peckish Sister from Central, FL
I followed all of the directions except that I cut the curry powder from 5 teaspoons to 2, and for me it had the perfect balance of sweetness from the apples and apple cider, smoothness thanks to my immersion blender, and richness from the ½ cup of cream. With tow whole roasted butternut squash, this made a big batch of soup. I did not think it needed the dollop of sour cream on top. Well worth doing again and would work well as a first course for a special occasion.
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