October is a great time to find fresh squash. You will find an abundance of squash, from acorn squash, butternut squash, and zucchini to pumpkins, spaghetti squash, and hybrid varieties like honey bear. Squash is one of those foods that can be great cooked in many different ways. They can be baked, turned into pie filling, roasted, steamed, and cubed or pureed for soup. Before your local farmers market closes for the winter, make a trip to pick up some squash so you can fix this sumptuous soup for your friends and family.
Curried Butternut Squash and Apple Soup
- Complexity: medium
- 3 tbsp butter
- One large onion, chopped, about 2 cups
- 5 tsp curry powder
- 6 cups butternut squash, peeled, seeded and chopped, about 3 lbs
- 2 tart apples, peeled, cored and chopped
- 3 cups chicken stock
- 1 tsp salt
- 1 cup apple cider
- Pepper to taste
- In a large pot, melt butter; add onion and saute until tender and translucent. Add the curry powder to the onions and stir thoroughly. Put the squash, apples, stock and salt into the pot. Bring to a boil and then reduce heat and simmer until squash and apples are tender, approximately 25 minutes.
- Remove 2 cups of liquid, set aside, and reserve for later.
- Blend the remaining soup in a blender until smooth and return to the pot. Add the cider and stir. Gradually add the reserved liquid to the soup; the soup should still be thick, but not overly so. You may not need to add all of the reserved liquid to reach the desired consistency.
- If needed, reheat the soup before serving. Liberally grind pepper over the soup before serving.
This soup is especially good served with rustic bread or some simple homemade buttermilk biscuits.