Ingredients
2
leeks, trimmed, cleaned, and thinly sliced
1
carrot, peeled and sliced
1
Granny Smith apple, peeled, cored, and sliced
1/4
cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet
1
pound butternut squash, peeled, seeded, and sliced
1
pound peeled pie pumpkin, sliced
1
sweet potato, peeled and sliced
6
cups water, preferably spring water
Snipped chives for garnish
Directions
1.
Melt the butter in a large saucepan over medium heat.
2.
Add the onions, leeks, carrot, and apple and sauté over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.
3.
Remove the spice sachet and puree the vegetable mixture in a food mill. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.
4.
Ladle the soup into bowls and garnish with the chives.
5.
TO DRINK: Riesling, Pikes Clare Valley
New-York Restaurants
