2 Tbsp Flying Olive Butter Extra Virgin Olive Oil
1 medium leek, root end removed, cleaned very well; white and light green parts only, chopped
1 cup peeled and chopped Golden Delicious apple
1 Tbsp Madras curry (spicier than regular curry) or 1 Tbsp +1 tsp regular curry powder
½ cup dry white wine
3 (10 0z) pkgs frozen cooked butternut squash, thawed. If using fresh butternut, see note below*
4 cups chicken stock
1 1/2 Tbsp Flying Olive Maple Balsamic Vinegar
1 1/2 Tbsp Flying Olive Gravenstein Apple Balsamic
1 tsp-1 Tbsp sugar or sugar substitute, if desired
¾ tsp kosher salt
½ tsp black pepper
½-1 tsp Flying Olive Harissa Extra Virgin Olive Oil, if desired
¾ cup plain 2% reduced fat, Greek, soy or other plain yogurt
2 Tbsp water
½ cup julienne-cut Golden Delicious apple for garnish
*If using a fresh butternut squash, use 4 cups of uncooked squash, peeled and cut it into 1" pieces. Steam for 5-10 minutes until the squash is tender. Proceed with the remaining recipe steps.
Heat the Flying Olive Butter Extra Virgin Olive Oil in a large Dutch oven over medium heat. Add the chopped leek and apple and cook about 6 minutes, stirring occasionally.
Stir in the curry powder and cook for 1 minute. Increase the heat to medium-high. Add the wine and cook 2-3 minutes or until the liquid is reduced and thickens. Scrape up any browned bits.
Add the squash and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 8 minutes or until the apple and squash are very tender.
Carefully (it is HOT!!!) place half of the squash mixture into a blender or food processor. Remove the lid, from the blender to allow the steam to escape. Cover the opening in the lid with a clean kitchen towel to avoid the liquid from splattering. Blend until smooth. Repeat with the remaining half of the squash mixture. Return the soup to the Dutch oven and stir in the Flying Olive Maple and Gravenstein Apple Balsamic Vinegars, salt, and pepper. Taste, but be careful as the soup is very hot! Add a tsp of sugar or sugar substitute, and 1/2-1 tsp of Harissa Extra Virgin Olive Oil, if desired. Let simmer 5-10 minutes until flavors are blended.
To serve: Combine the yogurt and water in a bowl. Divide the soup among 4 bowls. Drizzle the yogurt mixture into the soup and add the julienne-cut apples and to serve.
Inspired by a recipe by Julia Levy, Cooking Light Magazine, December, 2016.
Submitted by Barb L.