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.
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
In a large pot, combine the oil, curry, and onion and sauté until translucent, about 15 minutes.
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.
Add the apple cider, ginger, and lemon zest. Use a blender or immersion blender to roughly blend the soup. Adjust the saltiness if necessary.
Serve with a dollop of cream and freshly ground pepper.
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