Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes
- 4 cups chopped yellow onions (3 large)
- 2 tablespoons of mild curry powder
- 5 pounds of squash (2 large)
- 1 1/2 pounds of sweet apples, such as McIntosh (4 apples)
- 2 teaspoons of kosher salt
- 1/2 teaspoon of freshly ground black pepper
- 2 cups of water
- 2 cups of good apple cider or fruit juice
- In a large, uncovered pot, heat the butter, olive oil, onions, and curry powder for 15-20 minutes, or until the onions are tender. Stir from time to time, scraping the bottom of the pot.
- Peel the pumpkin, then cut it in half and scoop out the seeds. Cut the squash into bite-sized pieces. Apples should be peeled, quartered, and cored. Cut into small pieces.
- To the pot, add the squash, apples, salt, pepper, and 2 cups of water. Bring to a boil, then reduce to a low heat and cook for 30-40 minutes, or until the squash and apples are very soft.
- Blend the soup coarsely in the bowl of a food processor fitted with a steel blade or in a vegetable mill fitted with a wide blade.
- Return the soup to the pot. Add the apple cider or juice and enough water to achieve the desired consistency; the soup should be slightly sweet and thick enough. Season with salt and pepper to taste, and serve immediately.
Amount Per Serving Calories 418Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 691mgCarbohydrates 92gFiber 15gSugar 62gProtein 10g