Curried Butternut Squash and Apple Soup

This undated photo provided by America's Test Kitchen in October 2018 shows Curried Butternut Squash and Apple Soup in Brookline, Mass. This recipe appears in the book "Cook It In Your Dutch Oven." (Daniel J. van Ackere/America's Test Kitchen via AP)

Servings: 4-6

Start to finish: 1 hour, 15 minutes

6 slices hearty white sandwich bread, crusts removed, cut into 1/2 inch pieces (3 cups)

3 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter

Salt and pepper

1 large shallot, chopped

2 1/2 pounds butternut squash, quartered and seeded, fibers and seeds reserved

6 cups water

1 large apple, peeled, cored, and quartered

1/2cup heavy cream

2 teaspoons curry powder

1 teaspoon packed dark brown sugar

Adjust oven rack to middle position and heat oven to 350 F. Toss bread with melted butter, season with salt and pepper, and spread onto rimmed baking sheet. Bake until golden brown and crisp, 20 to 25 minutes, stirring halfway through baking. Set aside to cool. (Croutons can be stored at room temperature for up to 3 days.)

Melt 2 tablespoons butter in Dutch oven over medium heat. Add shallot and cook until softened, 2 to 3 minutes. Stir in squash seeds and fibers and cook until butter turns orange, about 4 minutes.

Stir in water and 1 teaspoon salt and bring to simmer. Place squash, cut side down, and apple in steamer basket and lower basket into pot. Cover and steam until completely tender, 30 to 40 minutes.

Using tongs, transfer squash to rimmed baking sheet. Let squash cool slightly, then scrape flesh from skin using soupspoon; discard skin.

Strain cooking liquid through fine-mesh strainer into bowl. Working in batches, process squash and 3 cups strained cooking liquid in blender until smooth, 1 to 2 minutes, then return to clean pot. Stir in cream, curry powder, sugar, and remaining 2 tablespoons butter and bring to brief simmer over medium-low heat. Adjust consistency as needed with remaining strained cooking liquid. Season with salt and pepper to taste. Top individual portions with croutons before serving.

Nutrition information per serving: 556 calories; 284 calories from fat; 32 g fat (19 g saturated; 1 g trans fats); 91 mg cholesterol; mg sodium; 66 g carbohydrate; 9 g fiber; 17 g sugar; 8 g protein.

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America’s Test Kitchen provided this article to The Associated Press.