Butternut Squash and Apple Soup

Makes 4 servings

Julie Schmidt

Great for a Fall Day

ingredients

1/4 c olive oil
1 2-lb butternut squash, peeled, seeded and cut into 2-inch pieces (see you-tube on how to cut a butternut squash)
2 flavorful apples, preferably Gala, peeled, cored, and cut into 2-inch pieces
1 large onion, peeled and coarsely chopped
3/4 t curry powder
3/4 t ground mace
1/2 t ground cardamom (very expensive may omit)
1 C good-quailty apple cider
1 quart chicken stock (vegetable works as well)
1/2 t salt
1/4 t freshly ground pepper (preferably white)

1
Heat oil in a large stockpot over medium-low heat. Add squash, apples and onion, and stir to coat with oil.
2
Saute uncovered, stirring occasionally, for ten to fifteen minutes, or until onion is transparent.
3
Stir in mace, curry, and cardamom, and continue cooking until the onion begins to brown.
4
Add cider. Bring the mixture to a boil over medium-high heat, and cook for three minutes. Add the stock, lower the heat to medium-low, and simmer the mixture, partially covered for another 35 minutes, or until squash is tender.
5
Working in batches, blend the mixture in a food processor or blender until smooth (be careful to not overfill, as hot liquid could expand when the machine is switched on, making a huge hot burning mess). Return soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally. Stir in salt and pepper, and serve hot.