This creamy squash soup with a hint of apple and a little kick of cayenne is Fall condensed into a gloriously delicious bowl.
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter
- 4 cups chopped yellow onions
- 2 tablespoons mild curry powder
- 5 pounds butternut squash (2 large)
- 4 sweet apples (1 1/2 pounds) (McIntosh, Honeycrisp and Jonagold are good ones to use)
- 2 teaspoons kosher salt
- 2 cups vegetable broth, warmed (you may not use it all)
- 2 cups apple cider
- Croutons and olive oil for garnishing
In a Dutch oven or large stockpot melt the butter and olive oil over medium heat. Add the onions and curry powder and sauté on low heat for 15 to 20 minutes, until the onions are very tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Some grocery stores sell butternut squash already cut into chunks. This is definitely a time saver! Just make sure you check the measurements on the package to ensure you have 5 pounds. Peel, quarter, and core the apples. Cut the apples into chunks, too.
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. With an emersion blender, puree it to the consistency you prefer. You can puree it coarsely, or continue to puree until it’s smooth. If you don’t have an emersion blender, you can puree the soup in a food processor or blender.
Pour the soup back into the pot. Add the apple cider and enough broth to make the soup the consistency you like; it should be slightly sweet and quite thick.
Season with salt and pepper, ladle into bowls and garnish with croutons and a drizzle of olive oil.