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Curried Butternut Soup Recipe

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Here's a nice variation on a thick soup.
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Servings:
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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
Container: large stock pot
Directions
PREP
30 mins
COOK
45 mins
  • 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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