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A curried onion and apple mixture gives this pureed soup extra texture.
- 1 ½ tsp. olive oil
- 3 cups chopped onion
- 2/3cups chopped carrots
- ½ cups chopped celery
- 1 ¾ pounds butternut squash, peeled, seeded, diced (about 4 cups)
- 3 garlic cloves, minced
- 4 cups water
- 1 tbs. chopped fresh oregano
- 1 Granny Smith apple, peeled cored, diced
- 1 tbs. curry powder
- 1 tsp. chopped fresh dill
- Plain yogurt
- Fresh dill sprigs / optional/
Heat 1 teaspoon olive oil in large pot over medium heat. Add 2 cups onions, carrots and celery; sauté until onions are translucent about 10 minutes. Add squash and garlic; sauté 5 minutes. Add 4 cups water and oregano. Cover and simmer until vegetables are soft, about 15 minutes.
Meanwhile, heat remaining ½ teaspoon oil in heavy medium nonstick skillet over medium high heat. Add remaining 1 cup onions and cook until golden about 5 minutes. Add apple and sauté 3 minutes; add curry and cook 1 minute.
Remove from heat. Mix in chopped dill. Set curried onion-apple aside.
Working in batches, puree soup in blender.
Return soup to pot; mix in curried onion-apple mixture. Bring to simmer.
Season to taste with salt and pepper.
Garnish each serving with dollop of yogurt and fresh dill sprig.
Enjoy!
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