125 g Tree Top Apple Puree SS
340 g water
210 g Butternut squash, peeled and cubed
190 g vegetable or chicken broth
145 g Yukon potatoes, cubed
120 g 2% milk
60 g carrots, peeled, cut into 1-inch pieces
55 g sweet onions, rough chopped into 1-inch pieces
50 g Celery, rough chopped into 1-inch pieces
15 g sea salt
12 g cider vinegar
10 g olive oil
10 g fresh parsley, finely chopped
4 g curry powder
2.20 g graham masala (Italian Curry Powder)
2 g ground black pepper
0.12 g ground nutmeg
Preheat oven to 425 F.
Toss cubed squash, carrot and potatoes in olive oil with ½ salt and
pepper in large skillet. Roast uncovered, stirring occasionally for 30
minutes or until softened and slightly golden. Set aside.
Heat remaining oil in a large soup pot. Add sweet onions and celery;
sweat until clear. Add squash and potato mixture with water, dry
ingredients, apple puree and vinegar. Bring to a boil, reduce heat and
simmer for 30 minutes.
Place in a blender and puree soup until creamy. Add milk and adjust salt and pepper. Add parsley and serve.
Serves 4 – 6.