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Butternut Squash and Apple Soup Recipe

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This recipe for Butternut Squash and Apple Soup is from Calico Kids and Friends 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 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:
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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