 | | Directions |
- In stock pot, heat butter and olive oil. Add onions and curry powder. Sauté, uncovered, 10-15 minutes or until onions are tender. Stir frequently.
- Add prepared squash and apples to sautéed onion mixture. Season with salt and pepper.
- Add 2 cups of water. Bring mixture to a boil. Reduce heat, cover, and cook over low heat 40-45 minutes or until apples and squash are soft.
- Purée mixture in blender or food processor. Return to stock pot. Add apple cider, or apple juice, and water until desired consistency is obtained. Soup should be somewhat thick with a sweet flavor. Can be served hot or cold. Optional: garnish with bacon bits and thyme.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: large stock pot
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 tablespoon butter or margarine |
| - | | 1 tablespoon olive oil |
| - | | 3 large, sweet yellow onions, chopped |
| - | | 2 teaspoons curry powder (adjust to taste) |
| - | | 5 pounds to 6 pounds, butternut squash (peeled, seeded, and chunked) |
| - | | 4 large, sweet apples (peeled, cored, and chunked) |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon black pepper, coarsely ground |
| - | | 2 cups to 3 cups, apple cider or apple juice |
| - | | OPTIONAL: |
| - | | bacon bits |
| - | | fresh thyme sprigs |
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