Acorn Squash and Apple Soup
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
Cut the squash into chunks and remove seeds; steam over simmering
water until tender. Peel, mash, and set aside.
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, if desired, and a few sprigs of mint or
parsley.