butternut squash and apple soup recipes

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

- 1/4 teaspoon rosemary
- 1 medium onion
- 2 cans water
- 1 tablespoon parsley
- 1/4 teaspoon marjoram
- 1/4 cup heavy cream
- 2 slices white bread
- salt and pepper
- 3 tart green apples
- 3 (10 1/2 ounce) cans chicken broth
- 1 small butternut squash (about 1 pound)

- Salt and pepper to taste
- 1 tbsp. curry powder
- 1/4 c. flour
- 4 tbsp. butter
- 1/2 c. half and half
- 3 c. chicken broth
- 1 c. onion, chopped
- 2 c. apples, peeled, cored and diced
- 1 med. butternut squash, peeled, seeded and diced coarsely

- Salt, pepper, rosemary, marjoram
- 3 slices white bread, torn in pieces
- 1 med. onion, chopped
- 2 (10 1/2 oz.) cans chicken broth (or make your own)
- 3 med. green apples, peeled, cored, chopped coarsely
- 16 oz. butternut squash, peeled, seeded, cut up

- 2 Tbsps. sour cream
- 1/2 cup waterplus additional for thinning soup
- 2 cups low-salt chicken broth
- 1 medium Granny Smith appleor other tart apple
- 1-1/4 lbs. butternut squash, seeded, peeled, & cut into 1-inch pieces (about 3 cups)
- 1/2 bay leaves
- 1 large garlic clove, minced
- 1 cup chopped leeks
- 1/2 medium onions, chopped fine
- 2 bacon slices

- 8 slices bacon
- 4 cups low sodium chicken broth
- 1 1/2 tablespoons fresh sage leaves
- 1 small granny smith apples
- 1/2 teaspoon fresh ground black pepper
- 2 1/2 lbs butternut squash, peeled, seeded and cut into 1/2-inch cubes to yield about 6 cups (about 1 medium squash)
- 1 teaspoon kosher salt