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Butternut Squash and Apple Soup Recipe

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This recipe for Butternut Squash and Apple Soup is from The Pohl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. unsalted butter
2 T. good olive oil
4 c. chopped yellow onions (3 large)
2 T. mild curry powder
5 lbs. butternut squash (2 large)
1 1/2 lbs. sweet apples, such as McIntosh (4 apples)
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 c. water
2 c. good apple cider or juice
Directions:
Directions:
Warm the butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15-20 mins., 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 c. of water to the pot. Bring to a boil, cover and cook over low heat for 30-40 mins., 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.
Personal Notes:
Personal Notes:
Makes 3 1/2 quarts - HUGE recipe.

 

 

 

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