Autumn Harvest Squash & Apple Curry Soup
Rich, savory, and slightly sweet with a hint of aromatic curry, this thick and hearty autumn soup blends roasted squash, onions, and crisp apples with our signature apple cider. Each spoonful is a nourishing celebration of the season, warming you from the inside out with layers of comforting, vibrant flavor.
Servings 3.5 Quarts
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil good quality, extra virgin
- 4 cups yellow onion (about 3 large) chopped
- 2 tablespoon mild curry powder
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds sweet apples, such as McIntosh (about 4 average sized)
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 3 cups apple cider
Instructions
- In a large stockpot, warm the butter and olive oil over low heat. Add the onions and curry powder, and cook uncovered for 15-20 minutes, stirring occasionally and scraping the bottom of the pot, until the onions are tender and fragrant.
- While the onions cook, peel the squash, cut it in half, and remove the seeds. Chop the squash into chunks. Peel, core, and quarter the apples, then cut them into chunks as well.
- Add the squash, apples, salt, pepper, 1 cup of apple cider, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and simmer for 30-40 minutes, or until the squash and apples are very soft.
- Using a food mill fitted with a coarse blade, or a food processor fitted with a steel blade, process the soup until it is coarsely pureed.
- Pour the soup back into the pot. Add the rest of the 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.