Friday, November 16, 2007

Squash and Apple Soup

2 T butter
2 T olive oil
4 c chopped onions
2 T curry powder
5 lb butternut squash (2 large)
4 apples
2 c water (or more)
2 tsp kosher salt
1/2 tsp black pepper
2 c apple juice

Saute onions in butter and oil till soft. Add curry, then squash and apples, peeled and chopped. Add 2 cups water. Simmer 30-40 minutes. Puree in portions and return to pot. Add juice and additional water as needed. Check salt and pepper.

No comments: