Curried Butternut Squash Soup

This might be our most popular soup ever! We garnish this silky puree with roasted apples and caramel corn but crispy bacon and chopped sage is also good. Find this on the Tavern menu through the fall months
Makes 4-6 servings
Ingredients

2 Tablespoons

canola oil

2 cups

finely chopped, peeled yellow onion

2 pieces

star anise

2 Tablespoons

curry powder

½ cup

apple cider

2 cups

heavy cream

4 cups

roasted butternut squash puree

4 cups

water

3 Tablespoons

packed dark brown sugar

2 teaspoons

kosher salt

¼ teaspoon

ground black pepper

1/2 cup

orange juice

3 drops

hot pepper sauce (optional)

Roasted Apple Garnish

1 tablespoon

butter

1 large

apple, peeled, cored and diced

Method
In a 3 quart saucepan over medium-high heat, heat oil and sauté onion until tender and translucent.

Add the anise and curry powder and stir well. Add the cider and bring to a boil.

Add the cream, squash puree, water and sugar. Stir well and bring to a boil, lower the heat and simmer 20 minutes. Add salt, pepper and optional hot sauce.

Using a blender wand, puree soup and strain through a chinoise.

Serve immediately or cool quickly and refrigerate up to 5 days or freeze up to 3 months.

For the Roasted Apple Garnish: In a non-stick skillet melt butter and sauté the apple until tender, about 5-7 minutes. Let cool and spoon atop portions of soup.

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