Butternut Squash Apple Soup

By á-8284

Smooth and delicious, good for those cool fall days.

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 4 cup onion (chopped fine)
• 2 tbsp mild curry
• 2 large butternut squash (cubed)
• 4 granny smith apples (cubed)
• 2 tsp salt
• 2 cup water
• 1/2 tsp pepper
• 2 cup apple cider

Preparation

Step 1

In a large stock pot, on low heat, add butter and oil. Add onion and curry and cook stirring occasionlly. Cook until tender.

Add squash, apples, salt, pepper and water. Bring to a boil. Cover and reduce the heat to low. Cook 30 - 40 minutes until very soft.

Puree in a blender. Return to the pot and add cider. You may not need all the cider, only use enough for the desired consistency.

Keep quite thick. Serve warm.