ALGONQUIN SQUASH SOUP
Ingredients-
2 tablespoons olive oil
1 yellow onion, chopped
1 pear or apple, peeled, cored and chopped
1 stalk celery, diced
8 cups chicken or vegetable broth
3 cups butternut squash, cubed
1 russet potato, cut in pieces
1 head cauliflower, roughly cut into florets
2 teaspoons (or more) sweet curry powder
Sour cream and parsley for garnish (optional)
Directions-
Sauté onion, celery and chopped pear/apple in the olive oil over medium heat for 4 minutes.
Add curry powder and stir for 1 minute.
Pour in 6 cups broth and bring to a boil.
Add squash, potato and cauliflower.
Bring back to boil, reduce heat, cover and simmer for 20 minutes or until the vegetablesare soft.
Puree while hot with a hand-held immersion blender (preferred) or cool slightly and pureein batches in a blender.
Reheat. Thin if desired with more broth, up to 2 cups.
Season to taste with salt and pepper.
Garnish with sour cream and parsley.
