Allison has been making this soup for years. It’s inspired by Ina Garten’s recipe. The heat can be adjusted - If you like it spicy, add 2 tablespoons of curry powder. For a more mellow flavor, stick to 1 tablespoon.
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 yellow onions, chopped
• 2 tablespoons mild curry powder
• 2 lbs butternut squash, cubed (we love the already cut and ready packages)
• 5 sweet apples, Allison used Gala
• 2 teaspoons coarse salt
• 1/2 teaspoon fresh ground pepper
• 2 cups good chicken stock (Allison uses @kettleandfire )
• 2 cups good apple juice or cider
1. Warm butter and olive oil in a large pot over low heat. Add onions and curry powder. Cook uncovered for 15-20 minutes stirring frequently and scraping the bottom of the pot.
2. Chop apples, removing the core.
3. Add squash, apples, salt pepper and chicken stock to the pot. Bring to a boil, then cover and reduce heat to low. Cook for 30-40 minutes until the squash and apples are very soft. Use an immersion blender and purée to the consistency of your choice. Allison likes it a little coarse.
4. Add apple juice or cider to the puréed mixture. It should be a little sweet and thick.
Serve hot with a good salad and crusty bread. Enjoy!