Ingredients

SOUP

1 large butternut squash (about 3 pounds)

Zest of 1 fresh orange (about 2 teaspoons)

4 cloves fresh garlic, peeled

1 cup fresh orange juice (about 3 oranges)

2 tablespoons extra-virgin olive oil

2 1/4 teaspoons mild curry powder

2 Granny Smith apples, peeled, cored and cut into 8 wedges

1 teaspoon salt

2 large onions, peeled and cut into 1-inch chunks

1/2 teaspoon freshly ground black pepper

2 - 2 1/2 cups chicken broth

1 1/2 cups whole milk

MARMALADE CREAM

1 cup crème fraiche or sour cream (not non-fat)

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon mild curry powder

2 tablespoons orange marmalade

Preparation

SOUP

  1. Preheat the oven to 400º.
  2. Cut the squash in half lengthwise. Scoop out and discard the seeds. Place the halves, cut side up, on a large, lightly greased foil-lined baking sheet. Place the garlic cloves in the squash cavities. Drizzle the squash and garlic with olive oil. Add the apples and onions to the baking sheet.
  3. Roast the squash, apples and onions until the squash is tender, about 45 minutes.
  4. Remove the baking sheet from the oven and let the squash cool enough to handle. Using a spoon, scrape the flesh from the squash into a large saucepan. Discard the squash shells.
  5. Add the roasted apples and onions, chicken broth, zest, juice, curry powder, salt and pepper to the saucepan and stir to mix. Bring just to a boil over medium-high heat. Reduce the heat to low and simmer slowly, uncovered, for 5 minutes. Remove the mixture from the heat.
  6. Puree the squash mixture using a blender or immersion blender until smooth. If using a blender, do not fill the jar more than half full so that it won’t blow out the top when you turn on the machine; you will need to purée the mixture in batches.
  7. For optimal flavor, store the puree, covered and refrigerated, for at least 8 hours and up to 2 days. If you do not have this much time, it is okay, but you might need to add a little more seasoning.
  8. Return the puree to the saucepan and stir in the milk.
  9. Reheat the soup gently over low heat before serving. Taste the soup and add more salt and pepper, if necessary.
  10. Garnish each serving with a 1-ounce spoonful of the Marmalade Cream. Serve immediately.

MARMALADE CREAM

  1. Combine the ingredients in a small bowl, stirring to blend well.
  2. For optimal flavor, store the cream, covered and refrigerated, for at least 8 hours and up to 2 days. If you do not have this much time, it is okay, but you might need to add a little more seasoning. Let the cream return to room temperature before serving.