Curried Butternut Soup Recipe
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Here's a nice variation on a thick soup.
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1 tablespoon butter or margarine
1 tablespoon olive oil
3 large, sweet yellow onions, chopped
2 teaspoons curry powder (adjust to taste)
5 pounds to 6 pounds, butternut squash (peeled, seeded, and chunked)
4 large, sweet apples (peeled, cored, and chunked)
2 teaspoons salt
1/2 teaspoon black pepper, coarsely ground
2 cups to 3 cups, apple cider or apple juice
fresh thyme sprigs
:large stock pot
In stock pot, heat butter and olive oil. Add onions and curry powder. SautÃ©, uncovered, 10-15 minutes or until onions are tender. Stir frequently.
Add prepared squash and apples to sautÃ©ed onion mixture. Season with salt and pepper.
Add 2 cups of water. Bring mixture to a boil. Reduce heat, cover, and cook over low heat 40-45 minutes or until apples and squash are soft.
PurÃ©e mixture in blender or food processor. Return to stock pot. Add apple cider, or apple juice, and water until desired consistency is obtained. Soup should be somewhat thick with a sweet flavor. Can be served hot or cold. Optional: garnish with bacon bits and thyme.
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