Butternut Squash & Apple Soup

The flavors in this soup are amazing! 

The squash and apple are sweet and the curry and onions give a nice spicy balance.

I made this soup for a lunch my mom hosted for her coworkers. It got rave reviews.

Butternut Squash and Apple Soup

     adapted from The Barefoot Contessa

     yields 3 quarts

Ingredients

2 tbsp unsalted butter

2 tbsp olive oil

3 large yellow onions, chopped (I accidentally left the food processor on too long, pureeing them - don't worry if this happens to you, too, the whole thing is pureed at the end)

2 tbsp mild curry powder

3 lbs butternut squash (2 large)

2 sweet apples

2 tsp kosher salt

½ tsp black pepper

2 cups apple cider or juice

water

Directions

Over low heat, warm the butter and olive oil in a large stock pot. Add the onions and curry powder, cook uncovered for 15 minutes. Stirring occasionally. 

To prep the squash:

- cut off top and bottom

- peel the skin

- cut in half

- cut lengthwise

- remove seeds and dice

Peel and chop the apples, or use a food processor to chop them. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil 

Once boiling, cover the pot, reducing the heat to low and cook for 35-40 minutes, until the squash and apples are very soft.

Using a food processor with a steel blade or food mill, puree the soup.

Return the pureed soup to the stock pot on the stove. Add the apple cider. Over a very low heat stir the soup. It will be sweet, smooth, and thick. Salt and pepper to taste. Serve hot!

As this soup was for a lunch party I only helped myself to a small bowl in the kitchen, 

but it was damn tasty, if I don't say so myself.

Hope you enjoy it!!