This spicy sweet soup is so yummy! It really only has a handful of ingredients. The hardest part is peeling and chopping up the squash. I like to outsource this task to my husband who enjoys hardcore vegetable surgery  :-). With a few minor tweaks this recipe is derived largely from Ina Garten’s recipe.

Ingredients

2 large onions, minced
1 1/2 tablespoons curry powder
3 tablespoons olive oil or butter
2 medium butternut squash
3 tart apples
2-3 cups water
1 1/2 teaspoons salt
1 1/2-2 cups apple cider
1 inch knob grated ginger
1/2 teaspoon lemon zest
Black pepper to taste

Step 1

In a large pot, combine the oil, curry, and onion and sauté until translucent, about 15 minutes.

Step 2

Peel, core and chop the apples. Peel, scoop out the  seeds, and chop the squash. Add the squash and apple chunks to the pot along with the salt and 2-3 cups of water. Simmer for 30-40 minutes until the chunks are soft.

Step 3

Add the apple cider, ginger, and lemon zest. Use a blender or immersion blender to roughly blend the soup. Adjust the saltiness if necessary.

Step 4

Serve with a dollop of cream and freshly ground pepper.

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