We enjoy this cold-weather soup every year, often by the fire. For parties, we prepare the soup ahead of time, and then we put on a big pot for guests to help themselves. This keeps the mess in the kitchen low and gives us something yummy to sneak off with and eat.
- 4 tablespoons unmelted butter
- 1 large butternut squash, peeled and cubed (about 4 cups)
- 1 medium yellow onion, chopped
- 2 tart apples, peeled, cored, and cubed
- 1 tablespoon Madras curry powder
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup half-and-half
- Kosher salt
- Freshly ground black pepper
- 1/4 cup toasted pine nuts, for garnish
- Immersion blender or regular blender
Add the flour, stirring well to combine. Add the broth, bring to a simmer, and simmer for 30 minutes, or until the squash is very tender. Let cool for a few minutes.
With an immersion blender, puree the soup in the pot until smooth. Alternatively, carefully puree in batches in a regular blender. Stir in the half-and-half.
Reheat soup gently if necessary, and season with salt and pepper. Garnish with toasted pine nuts and serve.
Pine nuts can be toasted in a pan on the stovetop or roasted on a sheet pan in a 325-degree-F oven for 12 minutes. Give a little shake as they cook. Watch them carefully, because they can burn quickly!
If using a regular blender, be careful with hot liquids.
