Butternut Squash and Apple Soup
- 2 Tbsp unsalted butter
- 2 Tbsp good olive oil
- 4 cups chopped yellow onion 3 large
- 2 Tbsp mild curry powder
- 5 pounds butternut squash 2 large
- 1+1/2 pounds sweet apples, such as McIntosh 4 apples
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 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 2 cups of water 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 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.
- Pour the soup back into the pot. Add the apple cider or juice 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