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Hearty Butternut Squash Soup

Servings

4-6servings

Servings

4-6servings

Ingredients

1tablespoon unsalted butter
2tablespoons extra-virgin olive oil
1large onionchopped
1tablespoon ground turmericor mild curry
1large butternut squashpeeled and chopped. I buy the the squash already peeled and cut.
2large sweet apples
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2cups water
1cup apple juiceor apple cider
1tablespoon creme fraiche or sour creamoptional garnish

Instructions

Heat the butter and olive oil in a Dutch oven or large stockpot over low heat. Add the onions and turmeric (or curry) and cook uncovered for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
While the onions are cooking, peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter and core the apples. Cut the apples into chunks. Add the squash, apples, salt, pepper and a 1 1/2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low and cook for 30 to 40 minutes, until the squash and apples are tender. Process the soup through a food mill or puree it coarsely in a bowl of a food processor fitted with a steel blade. If you own an immersion blender, this is a good recipe to use it.
Pour the soup back into the pot. Add the apple juice or cider and enough water to make the soup the consistency that you like. It should be slightly sweet and quite thick. Season to taste with salt and freshly ground pepper. Optional: garnish with a dollop of creme fraiche or sour cream.