Garnished with delicious crème fraîche and apple slices, this delectable Curried Butternut Squash & Apple Soup is a lovely savory to serve for afternoon tea in the fall.
- 1 tablespoon unsalted butter
- ½ cup finely chopped yellow onion
- ½ cup finely chopped celery
- 3 cups chopped, peeled butternut squash
- 1 cup apple cider
- 1 cup chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon curry powder
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- 2 tablespoons crème fraîche
- 2 teaspoons whole milk
- Garnish: finely chopped Gala apple
- In a medium saucepan, melt butter over medium heat. Add onion and celery, cooking until softened, approximately 7 minutes. Add squash, apple cider, broth, salt, curry powder, pepper, garlic powder, and smoked paprika, stirring to combine. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until squash is very tender, approximately 20 minutes. Remove from heat. Let cool slightly.
- Transfer squash mixture to the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape. Place a clean towel over opening in lid to avoid splatters. Blend until smooth.
- In a small bowl, stir together crème fraîche and milk until smooth. Drizzle over individual servings of soup.
- Garnish with apple, if desired. Serve immediately.
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