Curried Sweet Potato Soup
2 tablespoons unsalted butter
2 onions, sliced
2 green onions, chopped
1 carrot, peeled and thinly sliced
1 Granny Smith apple, peeled, cored, and sliced
1 tablespoon mild curry
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 cups butternut squash, chopped
2 sweet potatoes, peeled and sliced
6 cups chicken stock
1 cup heavy cream
Fresh chives for garnish
In a large saucepan over medium heat, melt butter. Add onions, green onion, carrots, and apple. Sauté until soft, about 15 minutes. Add spices, salt, pepper, butternut squash, and sweet potatoes. Stir then add chicken stock. Bring to a gentle simmer and cook for about 45 minutes, until vegetables are very soft. Using a hand-held emulsifier, puree mixture until completely smooth. Using a fine mesh strainer, pour soup through to remove solids. Lower heat and whisk in cream. Check seasonings, adding more salt and pepper if needed. Ladle into bowls and garnish with chopped fresh chives.
Yield: 8-10 servings
