apple butternut squash soup


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Servs: 4

I found a similar version of this recipe on my favorite food blog (thanks, Orangette). Serve this delicious soup with a big hunk of San Francisco's famous sourdough bread for an awesome fall meal. I realize how cheesy that sounds but seriously, you'll love it.

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  • add   ? cup olive oil
  • add   1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
  • add   2 apples (Gala apples work well) peeled, cored, and cut into 2-inch pieces (about 2 cups)
  • add   1 large onion, peeled and coarsely chopped (about 1 cup)
  • add   ? tsp curry powder
  • add   ? tsp ground mace
  • add   ? tsp ground cardamom
  • add   1 cup apple cider
  • add   1 quart chicken stock (or vegetable stock)
  • add   ? tsp salt
  • add   ? ground pepper


  1. Heat oil in a large stockpot over medium-low heat. Add the squash, apples, and onion, then stir until coated with oil. Saut? uncovered and stir occasionally for ten to fifteen minutes or until onion is transparent.
  2. Stir in the mace, curry, and cardamom, and continue cooking until the onion begins to brown.
  3. Add the cider. Bring the mixture to a boil over medium-high heat, and cook for three minutes. Add the stock, lower the heat to medium-low, and simmer the mixture, partially covered, for another 35 minutes, or until squash is tender.
  4. Working in batches, blend mixture in a food processor or blender until smooth. Return soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally. Stir in salt and pepper, and serve hot.

TryitI'll Try It

isaac 01:57, 19 Feb 2008

kelly, this sounds good I'm gonna try it!

ChefsugNote From The Chef

kwalk8 16:11, 30 Sep 2007

This soup also tastes great after it's been refrigerated for a day or two.

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