Curried Butternut Squash Soup
We make a double batch and freeze in individual portions!
1 medium butternut squash, peeled, seeded and cubed
2 medium apples, peeled, cored, sliced
7 cups water
2 tablespoons butter
1 small onion, chopped
2 large cloves garlic, pressed
2 tablespoons fresh cilantro, chopped
2 large carrots, chopped
1 rib celery, chopped
3 tablespoons curry powder
2 tablespoons ground cumin
½ cup raisins
2 cups chicken or vegetable broth
1 cup sour cream or yogurt
Place squash, apples and water in large soup pot, cover and bring to boil. Reduce heat and simmer. Melt butter in a skillet and add onion and garlic and sauté for 5 minutes. Add cilantro, carrots and celery and sauté for 5 minutes. Add curry powder, cumin and raisins and sauté for 5 minutes. Add skillet contents to squash and apples. Add broth, cover and return to a boil. Reduce heat and simmer 1 hour. Purée soup contents in food processor or blender. Return to pot and add sour cream or yogurt and salt if desired. Mix well and cover and cook on low heat for 10 minutes. Do not boil.
Makes 8 – 10 servings Enjoy!
Apple Chicken Salad
A variation on a classic …it is good!
Combine ingredients below in medium bowl
3-4 Cups cooked chicken or turkey
1 cup sliced celery
2 unpeeled apples, cored and chopped
1/3 cup sliced green or red onion
1/3 cup dried cranberries or raisins
1/3 cup chopped pecans, cashews or walnuts
1 tablespoon fresh parsley or oregano
salt and pepper to taste.
Combine to make Dressing:
½ cup mayonnaise OR ¼ cup mayonnaise + ¼ cup sour cream
2 tablespoons cider vinegar or plain vinegar
2 teaspoons honey
2 teaspoons mustard.
Toss dressing with salad and refrigerate at least two hours before serving.
Stuff into pitas or bread for lunch with a little cheddar or blue cheese on the side. Mini pitas make a great appetizer.
Serves 6 as a side dish