The applesauce, onions, and chopped apple in this soup provide quercetin, a phytochemical thought to have benefit for asthma. We made this soup with our Basic Homemade Applesauce, which we find has a thickness that makes this soup particularly satisfying. However, store-bought applesauce will work just fine too. For a vegetarian soup, use water instead of chicken broth, but increase the salt to 3/4 teaspoon.
1. Preheat broiler. Broil pepper pieces skin-side up for five minutes or until skin is charred. Place peppers in a covered bowl and when cool enough to handle, remove skin.
2. Meanwhile, in a medium saucepan heat oil over medium heat. Add yellow onions and garlic and cook, stirring, five to seven minutes or until onions are light golden. Add roasted peppers and stir one minute until coated.
3. Transfer sauteed vegetables to food processor and process until pureed. Add applesauce and process just until combined.
4. Return puree to saucepan. Add winter squash, broth, salt, black pepper, and curry powder and bring to a boil over medium heat. Reduce to a simmer, cover, and cook, stirring occasionally, for 12 minutes or until squash has thawed and soup is piping hot.
5. In a small bowl, stir together the minced apple and red onion. Serve the soup topped with some of the apple-onion garnish.
