This recipe comes from the Barefoot Contessa herself Ina Garten. I love watching Ina on the Food Network because she always remembers that the important thing is the company and the party – not that everything is absolutely perfect….a good lesson to remember!
This is a great fall soup for cool nights made easier if you have an apple peeler gizmo….we don’t so thank you to Jeff for peeling the apples 🙂
The first time I made this soup was the first time I’d worked with butternut squash. Needless to say I cut the squash before peeling it and spent the next hour pulling my hair out trying to peel the pieces individually….I don’t recommend this. Instead hold the squash with the bulb on the counter and use a carrot peeler.
2T. unsalted butter
2 T. olive oil
4 c. chopped yellow onions (3 large)
2 T. mild curry powder
2 large butternut squash
4 sweet apples, such as McIntosh
2 t. kosher salt
1/2 t. pepper
2 c. water
2 c. good apple cider
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15-20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 c. of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through the blender until it’s smooth.
Pour the soup back into the pot. Add the apple cider 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.