Servings: 4 servings
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 1 tablespoon ground turmeric or mild curry powder
- 1 large butternut squash peeled and chopped. I buy the the squash already peeled and cut.
- 2 large sweet apples
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups water
- 1 cup apple juice or apple cider
- 1 tablespoon creme fraiche or sour cream optional garnish
Instructions
- In a Dutch oven or large stockpot, heat the butter and olive oil over low heat. Add the onions and turmeric (or curry powder) and cook uncovered for 15 to 20 minutes, stirring occasionally and scraping the bottom of the pot, until the onions are tender.
- While the onions are cooking, peel the squash, cut it in half and remove the seeds. Cut the squash into chunks. Peel, quarter and core the apples, then cut them into chunks as well. Add the squash, apples, salt, pepper and 1½ cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and simmer for 30 to 40 minutes, until the squash and apples are tender. Purée the soup using a food mill, a food processor fitted with a steel blade, or an immersion blender for easy blending right in the pot.
- Pour the soup back into the pot. Stir in the apple juice or cider, then add enough water to reach your desired consistency. The soup should be slightly sweet and fairly thick. Season to taste with salt and freshly ground pepper. For a finishing touch, garnish with a dollop of crème fraîche or sour cream, if desired.
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