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.
- 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
- 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.
- Stir in the mace, curry, and cardamom, and continue cooking until the onion begins to brown.
- 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.
- 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.