- In stock pot, heat butter and olive oil. Add onions and curry powder. SautÃ©, uncovered, 10-15 minutes or until onions are tender. Stir frequently.
- Add prepared squash and apples to sautÃ©ed 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.
- PurÃ©e 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.
|Prep Time: 30 minutes|
Cook Time: 45 minutes
Container: large stock pot
Serving Size: 1 cup
|-||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|
|-|| bacon bits|
|-|| fresh thyme sprigs|