Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons unsalted butter
  • 2 large yellow onions, peeled and chopped (about 4 cups)
  • 5 teaspoons curry powder (I recommend Madras Curry Powder)
  • 1 large butternut squash (about 3 pounds) peeled, seeds removed, cut into 1-inch dice (8 cups of diced squash)
  • 2 large Granny Smith apples, peeled, cored and roughly chopped.
  • 3-4 cups good quality low salt chicken broth* (I recommend Swanson’s)
  • 1 cup apple cider or apple juice
  • 2 teaspoons kosher salt plus more, to taste
  • Fresh ground pepper, to taste
  • Optional Toppings - Choose one:
  • 1 Granny Smith apple with skin, shredded and immediately tossed with 1-2 teaspoons of lemon or lime juice to prevent discoloration**
  • 1/2 cup coconut Milk. Put it in squeeze bottle so you can make a nice swirl in each bowl.
  • 1/2 cup sour cream. A dollop in the center of each bowl would be delicious.
  • 2 tablespoons toasted cumin seeds. A pinch of cumin seeds to top each bowl.

Instruction

  • Melt butter in a large soup pot or dutch oven oven over medium heat. Add onions and toss to coat with butter. Cover onions and turn heat down to a simmer. Cook for 18 minutes or until onions are softened and translucent.
  • Add curry powder and turn the heat up to medium. Cook, stirring constantly, for a minute, to toast the curry powder.
  • Add squash, apples and 3 cups of broth to the pot. Bring to a boil, reduce heat to a simmer and cook, covered, for 25 minutes, until apples and squash are very tender.
  • Turn off heat. Puree soup with an immersion blender right in the pot. Or puree in batches in a blender or food processor and return to the pot. Add cider. Season with salt and pepper, to taste. Thin with additional broth to your desired consistency.
  • Serve hot. Ladle soup into bowls and garnish with shredded apple or the topping of your choice.