Butternut Squash & Apple Soup

A garnish of coconut flakes makes a simple presentation.

I’m all about squashes.   Seasonal vegetables, good for everything from roasting to making soup.  This soup recipe is my daughter’s favorite, and many clients have requested it over and over. I have passed this along to many, and now you can make it too.  Let me know what you think.


Butternut Squash & Apple Soup

Makes 2 1/2 quarts

Serves 6

2  tablespoons good olive oil

 1 lg chopped yellow onions 

2 tablespoons mild curry powder

1 lg  butternut squash (approx. 4 cups) 

1 1/2 pounds sweet apples,2-3

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2-3 cups water

1/2 cup good apple cider or juice

Fresh nutmeg to taste

Method:

 Chop all apples and squash into 1inch pieces.  Heat olive oil, onions, until soft, add curry powder. 

Add the squash, apples, salt, pepper, and 2- 3 cups of water to the pot . You don’t want to completely cover the squash and apples.  Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process with immersion blender.

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,  using a microplane grate fresh nutmeg over soup.  Serve hot. Garnish with coconut flakes, crushed cashews or cilantro.

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