Butternut Squash and Apple Soup

How can you go wrong with one of the Barefoot Contessa’s recipes? This healthy soup is autumn in a bowl; vibrant butternut squash and crisp apple cider round out this tasty recipe. 

Butternut Squash and Apple Soup

Ingredients:

2 T unsalted butter

2 T good olive oil

4 C chopped yellow onions (about 3 large)

2 T mild curry powder

5 lbs butternut squash (about 2 large)

1 1/2 lbs sweet apples, such as McIntosh (about 4 apples)

2 t kosher salt

1/2 t freshly ground black pepper

2 C chicken stock

2 C good apple cider or juice

Salt and pepper to taste

Directions:

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 chicken stock 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. Season with salt and pepper and serve hot.

Source: Adapted from Barefoot Contessa Parties!