Good Soup

Here was a successful new recipe. The combination of savory, curry and sweet is one of my favorites. This was so good I am glad it made a huge batch. I'll be living off this all week. I am going to freeze some as an experiment. Skip if you're not into squash-I just love it.

Butternut Squash and Apple Soup Note from Kellie: Peeling the raw squash is a pain. I recommend that you prepare the squash as follows while the onions and then the apples are cooking, or do it completely ahead of time, or buy already cut and peeled squash: Cut squash in half lengthwise and scoop out the seeds. Place halves face up on baking sheet and roast at 350 for about 45 minutes, till soft. Scoop the flesh from the rind and add to the pot. Puree, add cider and adjust seasonings as indicated. You can also microwave the squash, but roasting adds better flavor.

2 tablespoons unsalted butter 2 tablespoons good olive oil 4 cups chopped yellow onions (3 large) 2 tablespoons mild curry powder 5 pounds butternut squash (2 large) 1 1/2 pounds sweet apples, such as McIntosh (4 apples) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups water 2 cups good apple cider or juiceWarm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade. Pour the soup back into the pot. 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 and serve hot.