Be the first to 
Ingredients:
- 2 small to medium acorn squash or butternut squash, or mixture, about 3 cups mashed pulp
- 2 cups diced apple
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup diced carrot
- 2 tablespoons butter
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon curry powder, or to taste
- 1/2 teaspoon salt, or to taste
- Truffle oil, optional
- Mint leaves, optional
Preparation:
In a large saucepan over medium-low heat, melt the butter; add diced apple, onion, celery, and carrot. Saute until onion and celery are tender, about 5 to 7 minutes. Add chicken broth; cover and simmer until vegetables are tender. Add the cream, salt, curry powder, and mashed squash. Let the mixture cool slightly then, working with 3 or 4 batches, carefully puree in a blender. Pour back in the saucepan and heat through.
Serve with a drizzle of truffle oil or olive oil, if desired, and a few sprigs of mint or parsley.
Serves 4 to 6.
More Winter Squash Recipes
Acorn Squash with Apples and Honey
Slow Cooker Acorn Squash Recipe
Acorn Squash with Apple Beef Stuffing
Ham Skillet with Acorn Squash
Butternut Squash with Raisins
Butternut Squash and Apple Casserole
Butternut Squash Crockpot
Winter Squash Recipes
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
