Recipe courtesy of Ina Garten
Episode: Back to School
Total:
1 hr
Active:
20 min
Yield:
3 1/2 quarts
Level:
Intermediate
Healthy
Total:
1 hr
Active:
20 min
Yield:
3 1/2 quarts
Level:
Intermediate
Healthy

Ingredients

Directions

Watch how to make this recipe.

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 hot.

Pairs well with Sauvignon Blanc

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Stuffed Cabbage

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Tyler Florence

Old-Fashioned Apple Crisp

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Broccoli Soup

Recipe courtesy of The Neelys

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking