Many years ago, my friend Cindy gave me a soup recipe that I’ve used almost every year since then at Thanksgiving. I’m sharing it here with you because I love it and I think some of you might, too. I made it again this year, at my mother-in-law’s house in Spokane, and it was as yummy as ever.
Curried Butternut Squash and Apple Soup
1 tablespoon unsalted butter
3 cups chicken or vegetable broth
2 cups chopped onion
1 and 1/2 tablespoons curry powder
2 medium butternut squash
2 Granny Smith apples — peeled, cored, chopped
1 cup apple juice
salt & fresh ground pepper to taste
Peel squash (use a potato peeler), scrape out seeds and strings, chop coarsely (you can do this a day in advance and refrigerate).
Melt butter in medium soup pot. Add 1/4 cup broth, chopped onions, curry powder. Stir together well. Cook 5 minutes covered over low heat.
When onions are tender, add remaining broth, squash, and apples. Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are tender — about 30 minutes (could take longer).
Remove from heat. Pour approximately half the soup solids into blender and process until smooth. Return puree to soup pot. You can process more soup solids for a smoother soup, or less for a hearty, chunky soup.
Add apple juice and salt and pepper to taste.
Add more than 1 cup apple juice if squash has bitter flavor — to taste. (Squash is usually sweet enough, but just in case…)
Feeds army. Freezes well for a few weeks.