Butternut Squash & Apple Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Delicious autumn soup with no cream and very little fat. A serving is about a cup of soup. Ingredients:
1 tablespoons butter |
1 tablespoons olive oil |
3 cups chopped onions (sweet) |
1 tablespoons curry powder (to taste) |
4 pounds butternut squash |
1 1/2 pounds apples |
2 teaspoons salt |
1/2 teaspoon ground black pepper |
3 cups apple cider |
Directions:
1. Heat the butter, olive oil, onions and curry powder in a large pot on low heat for 15 â?? 20 minutes, uncovered, until onions soften. Stir, making sure to scrap bottom of pot.
2. Peel the squash with sharp knife or vegetable peeler (yes, squash will peel with a vegetable peeler). Cut in half, remove seeds. Cut squash into smaller chuncks. Peel, quarter and core the apples. (since you are going to put it through a food processor I left the skins on the apples). Cut into chunks.
3. Add squash, apples, salt, pepper and cider to the onions in the large pot. Bring to a boil and cover, simmering for 30 â?? 40 minutes until squash and apples are tender. Using a food processor, puree mixture coarsely and pour back into pot. If necessary, add additional apple cider to get desired consistency. Serve hot and enjoy!
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