Butternut Squash Soup with Apples and Curry
2 large Butternut Squash
1 stick butter (vegan version, okay without)
4 cups (3 large) chopped yellow onions
2 Tbsp Indian curry powder (I use 3)
1 ½ lbs Granny Smith apples (4 or 5)
2 tsp kosher salt
1 tsp black pepper
2 cups apple cider
2 cups veggie broth (I always end up using more)
(I also add a cinnamon stick and a few cloves while simmering and remove before serving)
Cut squash, remove seeds, peel and cut into chunks.
Peel apples and cut into chunks. Set aside squash and apples.
Warm butter and olive oil in large stock pot.
Add onions and curry, cook uncovered on low 15 to 20 minutes.
Add squash and apples with salt and pepper to stock pot, bring to a boil, cover and simmer about 45 minutes, until soft.
Puree coarsely and return to pot. (I transfer the pureed mixture to a second stock pot)
Add apple cider to desired consistency, cinnamon and cloves.
Simmer on low until ready to serve.
| current weight: 121.0