Recipe adapted from Barefoot Contessa
Yields 4 servings
I cut the recipe in half because it was just too much soup for me. You can either peel the butternut squash, cube it and put it in the soup or do what I did, which was cut it in half and roast it on a baking sheet for 30-40 minutes. I then extracted the seeds with a spoon and scooped out the flesh and set it aside in a bowl. If you decide to peel and cube the butternut squash, you should add 20 minutes to the cook time of the soup to ensure that the squash is nice and tender before you put it in the blender.
I also added less apple juice and replaced the water, from the original recipe, with chicken stock. You’re more than welcome to use water, if you want to stay vegetarian, or use a veggie stock. Adding water to soup seems like a tragedy to me, but hey, do what ya want. Also, at the end I tasted it and it was sweet–perfectly sweet, so I didn’t added less apple juice.
1 tablespoons unsalted butter
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, quarter, and core the apples. Cut into chunks. Either peel, cube the squash or see the above instructions on how I did it, which was cut the squash in half and roast on a baking sheet for 30-40 mins and then scoop out the flesh. Either way will do just fine.
Add the squash, apples, salt, pepper, and 2 cups of chicken stock to the pot. Bring to a boil, cover, and cook over low heat for 20 minutes (if you cubed the squash add another 20 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, or a blender.
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.