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Butternut squash Apple soup Recipe


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     Butternut squash Apple soup

Category   Breakfast - Brunch
Sub Category   None

2 Tablespoons butter
4 cups chopped onion (3) large
1 Tablespoon curry powder
5 lbs butternut squash (2) large
1 1/2 pounds sweet apples (4) large
2 tsps salt
1/2 tsp. Pepper
2 cups water
2 cups hard apple cider

Warm the butter, onions and curry powder in a large stockpot, uncovered, over low heat for 15-20 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 the pot. Add the cider and enough water to make the consistency you want; it should be slightly sweet and thick. Serve hot.

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