Butternut Squash and Apple Soup

By mirelsonp

Recipe source: A. Chef's Studio

Ingredients

• 2 Tbsp. butter
• 2 Tbsp. good olive oil
• 2 Tbsp. MILD curry powder (or to taste)
• 5 lbs. butternut squash (about 2 large)
• 1 1/2 lbs. sweet apples, such as McIntosh (about 4)
• 2 tsp. kosher or sea salt
• 1/2 tsp. fresh ground pepper
• 2 cups water (or chicken or vegetable broth)
• 2 cups good apple cider or apple juice

Details

Servings 8

Preparation

Step 1

1. Warm the butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes. Stir occasionally.

2. Peel the squash, cut in half and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

3. Add the squash, apples, salt, pepper and 2 cups of water or broth to the pot. Bring to a boil, cover and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process through a food mill or puree in a food processor, or with immersion blender.

4. Pour the soup back into the pot. Add the apple cider or juice and enough water to obtain desired consistency; it should be slightly sweet and quite thick. Season to taste.

Optional: Garnish with toasted pumpkin seeds and/or pumpkin oil.

NOTE: If reheating add cider and/or heavy cream to desired consistency.