Ingredients
| 1 |
tablespoons butter |
| 1 |
tablespoons olive oil |
| 3 |
cups chopped onions (sweet) |
| 1 |
tablespoons curry powder (to taste) |
| 4 |
pounds butternut squash |
| 1 1/2 |
pounds apples |
| 2 |
teaspoons salt |
| 1/2 |
teaspoon ground black pepper |
| 3 |
cups apple cider |
Directions
- Heat the butter, olive oil, onions and curry powder in a large pot on low heat for 15 – 20 minutes, uncovered, until onions soften. Stir, making sure to scrap bottom of pot.
- Peel the squash with sharp knife or vegetable peeler (yes, squash will peel with a vegetable peeler). Cut in half, remove seeds. Cut squash into smaller chuncks. Peel, quarter and core the apples. (since you are going to put it through a food processor I left the skins on the apples). Cut into chunks.
- Add squash, apples, salt, pepper and cider to the onions in the large pot. Bring to a boil and cover, simmering for 30 – 40 minutes until squash and apples are tender. Using a food processor, puree mixture coarsely and pour back into pot. If necessary, add additional apple cider to get desired consistency. Serve hot and enjoy!
Categories
Soup
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