Warm the butter, onions and curry powder in a large stockpot
uncovered over low heat for 15 to 20 minutes, until onions are
tender. Stir occasionally.
Peel the squash, cut in half, and remove seeds. Cut the
squash into chunks. Peel, quarter and core the apples.
Cut into chunks. Add the squash, apples, salt and pepper, and
2 cups of water to the pot. Bring to a boil, cover and cook over
low heat for 30-40 minutes, until squash and apples are very
soft. Process the soup in a food processor fitted with steel
blade.
Pour the soup back into pot. Add the cider and enough water
to make the consistency you want; it should be slightly sweet
and quite thick. Serve hot
Originally Submitted
11/27/2013
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