Curried Apple Butternut Squash Soup
If fall could be cooked and blended into a soup, it'd certainly be this one.
5 lbbutternut squash
4 cyellow onion, chopped
2 Tbspbutter, unsalted
2 Tbspolive oil, extra virgin
2 Tbspcurry powder
2 tspkosher salt
1/2 tspfreshly ground black pepper
2 capple juice or apple cider
How to Make Curried Apple Butternut Squash Soup
- Warm the butter, olive oil, onions, and curry powder in a large uncovered stockpot over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally and scrape the bottom of the pot to keep the onions from sticking.
Peel and cut up the apples and squash into smallish cubes.
- Add the squash, appples, salt, pepper, and water to the stockpot. Bring to a boil and cook for 30 to 40 minutes over low heat.
Transfer the cooked pre-soup into a blender or food processor to puree. You’ll have to do this in batches, so it will be handy to have an extra pot or bowl around to use as you blend.
Don’t be tempted to use an immersion blender; the squash will be too strong for it.
Once all of the soup is blended and back in its rightful pot, slowly add the apple juice until it is the desired consistency.
- You won’t need to add much to this soup. Just ladle it into a bowl and enjoy. It goes well with a side salad, and a crusty baguette is always helpful to soak up as much of the sweet goodness as you can.