Butternut Squash and Apple Soup

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
3 1/2 quarts
Level:
Easy

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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    This recipe is featured in:

    Thanksgiving Entertaining