Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Adapted from a recipe by barefoot contessa

Ingredients:

  • 3 onions, chopped
  • 2 Tablespoons Mild Curry Powder
  • 5 pounds of butternut squash (2 large)
  • 1-1/2 pounds sweet apples, such as McIntosh (4 apples)
  • ½ teaspoon freshly ground black pepper
  • 2 cups good apple juice or cider

Directions:

  1. Water Sauté the onions and curry in a large stockpot over low heat. Add water as necessary to prevent sticking and to loosen brown bits. Add water ½ cup at a time.
  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, pepper, and 2 cups of water to the pot. Bring to a boil., then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apple are very soft.  Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade or puree in a Vitamix.
  4. Pour the soup back into the pot. Add the apple juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick.