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Ingredients
2 tablespoons butter
1⁄3 cup chopped leek, white part only
3 cups chopped Braeburn (or other tart) apple
3 cups peeled and diced butternut squash
1 cup peeled and chopped russet potato
1⁄3 cup dry sherry
3 cups low-sodium vegetable or chicken broth
1 cup fresh orange juice
1 tablespoon honey
½ teaspoon kosher salt
½ teaspoon freshly grated nutmeg
1½ tablespoons curry powder
Coarsely ground black pepper
1¼ cups half-and-half
¾ cup crumbled blue cheese or shredded Cheddar cheese
Shredded fresh basil
Instructions
1⁄3 cup chopped leek, white part only
3 cups chopped Braeburn (or other tart) apple
3 cups peeled and diced butternut squash
1 cup peeled and chopped russet potato
1⁄3 cup dry sherry
3 cups low-sodium vegetable or chicken broth
1 cup fresh orange juice
1 tablespoon honey
½ teaspoon kosher salt
½ teaspoon freshly grated nutmeg
1½ tablespoons curry powder
Coarsely ground black pepper
1¼ cups half-and-half
¾ cup crumbled blue cheese or shredded Cheddar cheese
Shredded fresh basil
1. Melt butter in a medium saucepan. Add leeks; sauté 5 minutes. Add apples; cook until they just begin to soften, about 5 minutes.
2. Add butternut squash, potatoes, sherry and broth. Bring to a boil, cover, reduce heat and simmer until potatoes and squash are tender, about 30 minutes.
3. Add orange juice, honey, salt, nutmeg, curry and pepper. Cool slightly. Transfer to a blender or food processor and purée (in batches if necessary). Return soup to saucepan and add half-and-half. Heat thoroughly over low heat. Do not boil. Place soup in serving bowls; top each with 1 tablespoon cheese and basil. Serves 10.
Recipe courtesy of Frank Turner, chef with the Matt Prentice Restaurant Group in Detroit, Mich.
"A Growing Lesson," November 2008.
Nutritional Information
2. Add butternut squash, potatoes, sherry and broth. Bring to a boil, cover, reduce heat and simmer until potatoes and squash are tender, about 30 minutes.
3. Add orange juice, honey, salt, nutmeg, curry and pepper. Cool slightly. Transfer to a blender or food processor and purée (in batches if necessary). Return soup to saucepan and add half-and-half. Heat thoroughly over low heat. Do not boil. Place soup in serving bowls; top each with 1 tablespoon cheese and basil. Serves 10.
Recipe courtesy of Frank Turner, chef with the Matt Prentice Restaurant Group in Detroit, Mich.
"A Growing Lesson," November 2008.
Per (1-cup) serving: 180 calories, 8g fat, 25mg chol., 4g prot., 22g carbs., 3g fiber, 370mg sodium.
