Curried Butternut Squash Soup

Try this recipe to help you warm up on a blustery fall day.

Curried Butternut Squash Soup

Ingredients

1 large Butternut Squash

1 Leek, well cleaned and sliced

1 Vidalia Onion, sliced

1 teaspoon Fennel Seed

1 teaspoon Coriander Seed

2 teaspoons Curry Powder

3 tablespoons Unsalted Butter                     ½ teaspoon Red Pepper Flake

3 tablespoons Olive Oil                               ½ teaspoon Cumin

30 fl.oz. Apple Juice                                  Salt & Pepper to taste

1 Red Apple, cut brunoise                           1 ½ teaspoons Allspice

2 tablespoons Olive Oil

Preparation

1. Cut squash in half length wise and place face up on a sheet pan.  Drizzle with olive oil and roast in a 400^o F oven until soft.
2. In a large pot, sauté leeks and onion in equal amounts of butter and olive oil.  Add dried spices and stir to coat.
3. With a large spoon, scoop roasted squash out of its skin and add to soup pot.  Also add apple juice, and bring mixture to a boil.
4. In a blender, puree soup until it has a smooth, creamy consistency.  Season with salt & pepper.
5. In a small bowl, toss together the brunoise of apple, allspice, and olive oil.  Use this mixture as garnish for the top of the soup.  Enjoy!

Recipe by Chef Kelsey Yosick