Butternut Squash Soup

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It's that time of year again! Time to bust out my favorite soup recipe!

Ultra Yummy Curried Butternut Squash Soup

• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 cups chopped sweet onions (3 large)
• 2 tablespoons mild curry powder (more or less as you prefer)
• 3-4 large butternut squash (squashes?)
• 3 sweet apples, cored, peeled, cut into chunks
• 4 cups chicken broth or stock
• 2 cups apple cider (I prefer Patterson’s)
• kosher salt
• freshly ground black pepper

Wash and halve squash. Remove seeds. Bake flat side down in greased baking dish 350° until almost soft about 25 minutes.
Cool and scoop squash from skin. Discard skin. Save pan juices if there are any.

Saute the butter, olive oil, onions, and curry powder in a large stockpot over low heat for 15 to 20 minutes, until the onions are soft. Stir frequently to prevent burning or sticking.

Add the squash, pan juices, apples and chicken stock to the pot. Add a pinch of salt and pepper.
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, or puree it in a food processor fitted with a steel blade.

Or if you are lucky enough to have a stick blender do it the easy way like I do:
Puree the soup right in the cooking pot while hot.

Add the apple cider and more chicken stock if needed to make the soup the consistency you like; it should be slightly sweet and rather thick. Mix well.
Add salt and pepper to taste.

Serve hot, garnished with finely chopped apples.

I have also seen this recipe made with water rather than chicken broth if you want it vegetarian.

Freezes well.

Mmmmm.

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