Butternut Squash Apple Soup

1. 1

   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.

2. 2

   Peel, quarter, and core the apples. Cut into chunks. Either peel and cube the squash, or cut the squash in half and roast on a baking sheet for 30 to 40 minutes before scooping out the flesh. Either way will do just fine.

3. 3

   Add the squash, apples, salt, pepper, and chicken stock to the pot. Bring to a boil, cover, and cook over low heat for 20 minutes (if you cubed the squash, add another 20 minutes), until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade, or use a blender.

4. 4

   Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

* Per serving · 4 servings · Values may vary.