Reviews Add Rating & Review 34 Ratings 5 star values: 10 4 star values: 12 3 star values: 10 2 star values: 2 1 star values: 0
Back to Curried Buttercup Squash and Apple Soup All Reviews for Curried Buttercup Squash and Apple Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1 1/2 cups sour cream 1/4 cup maple syrup 2 teaspoons salt, plus more to taste 1 cup pumpkin seeds, or pepitas, shelled 8 tablespoons (1 stick) unsalted butter, plus more for pan 2 buttercup or small butternut squash, sliced in half lengthwise 2 medium onions, roughly chopped 3 celery stalks, roughly chopped 3 medium carrots, roughly chopped 1/4 cup packed dark-brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon curry powder 1/4 teaspoon cayenne pepper 4 Macoun apples, peeled, cored, and roughly chopped 2/3 cup brandy 1/4 cup honey Freshly ground black pepper
Gallery
Recipe Summary Servings: 10
Gallery
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1 1/2 cups sour cream 1/4 cup maple syrup 2 teaspoons salt, plus more to taste 1 cup pumpkin seeds, or pepitas, shelled 8 tablespoons (1 stick) unsalted butter, plus more for pan 2 buttercup or small butternut squash, sliced in half lengthwise 2 medium onions, roughly chopped 3 celery stalks, roughly chopped 3 medium carrots, roughly chopped 1/4 cup packed dark-brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon curry powder 1/4 teaspoon cayenne pepper 4 Macoun apples, peeled, cored, and roughly chopped 2/3 cup brandy 1/4 cup honey Freshly ground black pepper
Directions
Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.
Reviews
Add Rating & Review 34 Ratings 5 star values: 10 4 star values: 12 3 star values: 10 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 34 Ratings 5 star values: 10 4 star values: 12 3 star values: 10 2 star values: 2 1 star values: 0
Add Rating & Review
34 Ratings 5 star values: 10 4 star values: 12 3 star values: 10 2 star values: 2 1 star values: 0
34 Ratings 5 star values: 10 4 star values: 12 3 star values: 10 2 star values: 2 1 star values: 0
34 Ratings 5 star values: 10 4 star values: 12 3 star values: 10 2 star values: 2 1 star values: 0
5 star values: 10 4 star values: 12 3 star values: 10 2 star values: 2 1 star values: 0
All Reviews for Curried Buttercup Squash and Apple Soup
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Curried Buttercup Squash and Apple Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
