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 texastraveller
Houston, TX
on March 31, 2013
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I've made this soup several times recently and everyone loves it! However, I made some modifications: I omitted the butter, 2 T of olive oil is plenty
I learned to add the curry after sauteing onions for 10 minutes because the curry really makes the onions stick to bottom of pan...requires lots of stirring I also replaced the apple cider or juice with water. The juice adds too much sweetness
By po.mm-losangeles
Los Angeles, CA
on November 24, 2012
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The best butternut squash soup! Easy and delicious. The curry is perfect. I usually don't even add the condiments since it is perfect without.
By Aithne14
on November 23, 2012
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Easy to make and super tasty - I made this for a Thanksgiving dinner and it was very well-received.
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