Butternut Squash and Apple Soup
adapted from Barefoot Contessa Parties!
2 Tbsp unsalted butter
2 Tbsp olive oil
3-4 cups chopped onion
2 Tbsp mild curry powder
2 large butternut squash
1 1/2 lbs sweet apples (I used gala and honey crisp.)
2 tsp kosher salt
1/2 tsp fresh ground pepper
2 cups apple cider (I used Honey Crisp Cider.)
Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15-20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and two cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30-40 minutes, until squash and apples are very soft. Process the soup through a food mill or puree it coarsely in the food processor. (I used the blender.)
Pour the soup back into the pot. Add the apple cider and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
This soup is pureed coarsely. I love biting into pieces of squash and apples! This was an excellent soup!