Butternut Squash And Apple Soup
Recipe By: Ina Garten
Published in: Barefoot Contessa Parties!
2 tablespoons unsalted butter
2 tablespoons good olive oil
4cupchopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2poundssweet apples -- such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 cup water
2 cup good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large
stockpot uncovered over low heat for 15 to 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 cups 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 a
food mill fitted with a large blade, or puree it coarsely in the bowl
of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice 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.
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 3 1/2 quarts
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