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This recipe for BUTTERNUT SQUASH SOUP, by , is from FAMILY RECIPES, 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!

Aunt Dana


2 tablespoons unsalted butter
2 tablespoons good olive oil
2 cups sweet onions, chopped
1 tablespoon mild curry powder
2 1/2 pound large butternut squash
2 McIntosh apples
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups vegetable broth
1 cup of plain apple cider
1 cup whipping cream

Warm butter and olive oil in a large stock pot, cook onions and curry powder uncovered for 15 to 20 minutes until onions are tender, stir occasionally, scraping the bottom of the pot.

Peel squash and apples, add to the pot along with 2 cups of vegetable broth. Bring to a boil, cover and reduce heat to low and cook for 45 minutes. Process in blender. Put back in stock pot, add cream and apple cider. Serve with blue cheese crumbles and toasted walnuts. Enjoy!




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