Curried Butternut Squash Apple Soup

I love the addition of curry powder but if you're not a fan you could reduce it. This recipe made a TON of soup. I took some to a friend and her family for dinner and had plenty leftover for myself. If you're not cooking for a crowd, half it.

Curried Butternut Squash Apple Soup

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

 

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, apple cider 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 with a blender. (I used my blendtek and it worked great. Just don't over-fill it - you don't want hot soup splattered all over your kitchen. And wash it out right after. I let my blender soak overnight and it is now stained orange. Great.)
Pour the soup back into the pot. It should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Thanks, Ina.