Sand Creek Curried Apple and Butternut Squash Soup

Submitted by Michael Clindaniel, Club Manager, Sand Creek Country Club, Chesterton, Ind.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2007
 

Yield:  64 servings

Amt Ingredient
4 cups celery, 1/2-inch dice
4 cups onion, 1/2-inch dice
4 cups carrots, 1/2-inch dice
8 medium butternut squash, cut in half lengthwise
1 cup butter
1 tbsp. kosher salt
1 tbsp. black pepper
1 gallon chicken stock
15 Granny Smith apples
1 cup lemon juice
1 gallon water
1/2 tsp. nutmeg
1 tsp. white pepper
1 tsp. dry mustard
1 tbsp. thyme leaves
3  bay leaves
2 tbsp. curry powder
2 quarts  heavy cream
1l b. brown sugar
2 cups toasted pecans
1 quart sour cream
1 cup orange marmalade

Procedure:
• Brush the cut squash halves with butter and season with salt and pepper. Roast in oven for 45 minutes or until tender. Let squash cool and remove skin. 
• Peel, dice, and soak apples in water and lemon juice. Set apples aside. Cut celery, onions, and carrots, cook in butter until soft. Drain and add apples, cook until slightly caramelized. 
• Add chicken stock, squash, nutmeg, white pepper, dry mustard, thyme, curry powder, brown sugar, and bay leaves. Simmer and stir for about 10 minutes. Remove bay leaves and puree with immersion blender. 
• Add heavy cream to pureed mixture. Blend until cream is incorporated into soup.  Add more cream if too thick. 
• Mix orange marmalade and sour cream. Drop dollops onto soup and garnish with toasted pecans.