- 2 tbs. olive oil
- 3 yellow onions
- 2 tbs. curry powder
- 2 large butternut**
- 4 apples, such as McIntosh or gala (I used gala)
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice (I used only 1 cup to keep the sugar content down)
- Pumpkin or sunflower seeds as toppings (optional)
- Warm the olive oil, onions, and curry powder in a large stockpot, uncovered over low heat, for 15 to 20 minutes, stirring occasionally, until the onions are tender.
- 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.
- Puree it in a blender (be careful it might be hot).
- 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.
- Add salt and pepper to taste and serve!
**Cheater version: I bought pre-cut butternut squash (3, 11 ounce packs), I roasted two packages and threw the third one in the pot without pre-roasting. So, you can roast or not roast the squash. Either way…it’s good!