Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 4 cups chopped yellow onions (3 large)
- 2 tablespoons mild curry powder
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice
Directions
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.
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By kristentrobinso...
brentwood, TN
on March 27, 2013
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I was so excited to try this recipe as I had high hopes it would compare to the Butternut Squash and Apple Soup I love so much from Fresh Market. Ina's soup was good, but unfortunately, it just didn't compare. Ina's soup is however, a fraction of the cost and most likely much better for your figure! btw...I followed the recipe exactly as written and must say you can definitely feel the heat from the curry. If I were to make it again, I might cut down just a tad on the curry.
By anewfoodie
Chicago
on March 09, 2013
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Omg this is an incredible tasting soup....truly restaurant quality. I made the recipe as written and am thoroughly pleased. Eat this with some crusty bread and you won't be disappointed.
By kobrien81
on February 18, 2013
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This is the best soup that I have ever made! Peeling a butternut squash uncooked is daunting so I baked it at 375 for 20 min. I cut it in half, salted it and put it face down on a cookie sheet. I also put a tiny bit of water in the cookie sheet so it helped to steam the squash and keep it from burning. It was easy to cut off the skin after this pre-bake. In order to save time, I also peeled, cored and baked the apple slices with the squash. I removed the apples after 10 minutes, though.
I used the recommended amount of curry powder. I did not use the apple juice. I used farmer's market squash and fuji apples which I felt were fresh and sweet enough to make a savory (and sweet soup. I did use more than the recommended amount of butter, however : About just 1.5 times.
Can't get enough of this soup! Hope you enjoy it as much as me and my family have been.
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