Curried Buttercup Squash and Apple Soup

Sastojci

Curried Buttercup Squash and Apple Soup

1 ½ C. sour cream

¼ C. maple syrup

2 tsp. salt, plus more to taste

1 C. pumpkin seedsor pepitas, shelled

9 Tbs. (1 stick) unsalted butter

2 small buttercup or butternut squash, sliced in half lengthwise

2 medium onions, roughly chopped

3 celery stalks, roughly chopped

3 medium carrots, roughly chopped

¼ C. packed dark brown sugar

1 Tbs. ground cinnamon

½ tsp. ground cloves

¼ tsp. ground nutmeg

1 tsp. curry powder

¼ tsp. cayenne pepper

4 Macoun apples, peeled, cored and roughly cut

2/3 C. brandy

¼ C. honey

Freshly ground black pepper

1. Heat oven to 350°.  In a small bowl, whisk together sour cream, maple syrup, 2 Tbs. water and a pinch of salt.  Cover; refrigerate.

2. In another bowl, toss pumpkin seeds with 2 tsp. salt.  Spread evenly over baking pan.  Toast in over until seeds are golden and begin to pop, 7-10 minutes.  Set aside.

3. Butter a 9-by-13-inch baking dish.  Place squash, cut side down, and ½ cup water in dish.  Bake until tender, about 1 hour.  Let cook 45 minutes.  Remove seeds, peel, and set aside.

4. In a large pot over medium heat, melt butter.  Add onions, celery & carrots; cook, stirring, until onions are translucent, about 10 minutes.  Add brown sugar & spices; cook, stirring, 5 minutes.  Add apples and brandy; cook 10 minutes.  Add squash and 12 cups water; simmer 1 hour.  Let cool 30 minutes.  Puree in food processor until smooth.  Add honey, salt & pepper to taste.

5. Serve with dollop of maple cream and pumpkin seeds.