Autumn Apple-nut Soup

This is a winner. I am a true sucker for anything with butternut squash in it. Apples are like the icing on the cake for me! So this soup was sure to please!

Ingredients:

2 T Olive Oil

2 cups chopped yellow onion (about 1 medium onion)

1 T curry powder

2.5 pounds butternut squash (about 1 large squash)

2 sweet apples

1 tsp salt

1/4 tsp pepper

1 cup chicken stock

1 cup apple cider or apple juice

Directions:

1. Slice butternut squash in half and roast on a baking sheet for 30-45 minutes, flesh side down.

2. Warm the oil, onions, and curry powder in a large soup pot over low heat for about 15-20 minutes. Onions should start to soften. Stir often to ensure nothing sticks to the bottom of the pan

3. Peel, quarter, and core the apples. Cut into chunks.

3. When squash comes out of the oven, remove the seeds and stringy pulp, then scoop flesh into the soup pot.

4. Add apples, salt, pepper, and chicken stock to the pot. Bring to a boil, cover, and cok over low heat for 20 minutes until apples are very soft.

5. Process the soup through a food processor.

6. Pour soup back into the pot. Add apple cider and enough water to make the soup consistency the way you like it. It should be quite thick. Add more salt and pepper to taste

Serve and enjoy :) Another perfect soup ending to a long fall/winter day!