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Andrew Miner
2016-12-10 14:45:48 -08:00
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Curry Butternut Squash &amp; Apple Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>extra-virgin olive oil</td></tr><tr><td>1</td><td>carrot</td></tr><tr><td>1</td><td>onion (diced)</td></tr><tr><td>1</td><td>apple (cored, peeled, and chopped)</td></tr><tr><td>4 cups</td><td>butternut squash (peeled and chopped)</td></tr><tr><td>1 tsp</td><td>cinnamon</td></tr><tr><td>1½ tsp</td><td>yellow curry powder</td></tr><tr><td>½ tsp</td><td>salt</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>4 cups</td><td>chicken broth</td></tr><tr><td>½ cup</td><td>cream or half'n'half</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat oil in a large soup pot.</td><td>2 min</td></tr><tr><td>2</td><td>Add carrot and onion; heat until carrots have begun to soften and onion is translucent</td><td>10 min</td></tr><tr><td>3</td><td>Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.</td><td>1 min</td></tr><tr><td>4</td><td>Bring to a boil, reduce heat, and simmer until squash is tender.</td><td>30 min</td></tr><tr><td>5</td><td>Use an immersion blender to purée the soup (or work through a blender in batches)</td><td>2 min</td></tr><tr><td>6</td><td>Add cream and blend into the soup.</td><td>1 min</td></tr></table></section></body></html>