5 cm cubes
1 small (70g) red onion, peeled and chopped
1–2 tablespoons (12–25g) olive oil
1 large (150g) tart apple such as Macoun, cored but not
peeled, roughly chopped
1 tablespoon (6g) vadouvan
1 tablespoon (6g) hot curry powder (if your curry powder isn’t
hot, add 1/2 teaspoon hot sauce in addition)
2 cups (475g) chicken broth or vegetable broth
2–3 teaspoons (14–20g) honey, to taste
2–3 teaspoons (10–15g) lemon juice, to taste
1/2 teaspoon (1g) fresh ground black pepper, or more to taste
In a large stockpot, place the squash, onion, and olive oil. Over
medium heat, cook, stirring frequently, until the onion is translucent
and the edges of the squash are starting to soften. Add the
apples, and cook two minutes more. Add vadouvan and curry powder
and cook, stirring constantly, for two minutes, until the spices
are lightly toasted and fragrant. Add the chicken broth. Bring to a
boil, then reduce heat to low and cook for 20 minutes or until the
squash is quite soft.
Remove the pot from heat and, using an immersion blender, purée
the soup until smooth. If you don’t have an immersion blender,
purée the soup in batches in a blender or food processor and return
the soup to the pot. Stir in honey, lemon juice, and black pepper.
Return the pot to the stove, and cook over low heat for five minutes.
Taste, adjust seasoning, and serve hot.
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