butternut squash and apple soup

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Makes: 3 1/2 quarts  

I had a few girlfriends over the other night - and decided to make it a soup and salad night. This soup went over very well. It's practically foolproof - I've made it a lot now and it comes out great every time. Another Barefoot Contessa favorite.

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 tbsp. unsalted butter 2 tbsp. unsalted butter
•   2 tbsp. good olive oil 2 tbsp. good olive oil
•   4 cups chopped yellow onions (3 large) 4 cups chopped yellow onions (3 large)
•   2 tbsp. mild crry powder 2 tbsp. mild crry powder
•   5 lbs. butternut squash (2 large) 5 lbs. butternut squash (2 large)
•   1 1/2 lbs. sweet apples, such as McIntosh (4 apples) 1 1/2 lbs. sweet apples, such as McIntosh (4 apples)
•   2 tsp. kosher salt 2 tsp. kosher salt
•   1/2 tsp. fresh ground black pepper 1/2 tsp. fresh ground black pepper
•   2 cups good apple juice or cider 2 cups good apple juice or cider

Instructions

1. Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
2. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
4. Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

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