Name: Ina Garten’s Butternut Squash and Apple Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 - 8 servings
Ingredients: 2 Tbsp unsalted butter; 2 Tbsp olive oil; 4 cups chopped yellow onions (3 large); 2 Tbsp mild curry powder; 5 lb(s) butternut squash (2 large); 1 ½ lb(s) sweet apples, such as McIntosh (4 apples); 2 tsp kosher salt; ½ tsp freshly ground black pepper; 2 cups water; 2 cups good apple cider or juice

Ina Garten's Butternut Squash and Apple Soup

Prep Time

20 min

Cook Time

40 min

Yields

6 - 8 servings

This soup makes about 3 1/2 quarts (3.3 L).

ingredients

Tbsp unsalted butter

Tbsp olive oil

cups chopped yellow onions (3 large)

Tbsp mild curry powder

lb(s) butternut squash (2 large)

1 ½

lb(s) sweet apples, such as McIntosh (4 apples)

tsp kosher salt

tsp freshly ground black pepper

cups water

cups good apple cider or juice

Ingredient Substitution Guide

directions

Step 1

Warm 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.

Step 2

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Step 3

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.

Step 4

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.

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