Butternut Squash and Apple Soup
|Extra Virgin Olive Oil||4 Tbs.|
|Yellow Onions||2 large|
|Curry Powder||2 Tbs.|
|Butternut Squash||2 large|
|Sweet Apples (Gala & Braeburn are good options)||4-5|
|Sea Salt||2 tsp.|
|Black Pepper||1 tsp.|
|Apple Cider or Juice (Good Juice - without added flavors/spices)||2 C.|
In a large stockpot, cook the olive oil, onions, and curry powder over low heat for 15 to 20 minutes, stirring occasionally, until the onions are tender.
In the meantime, peel the squash, scoop out the seeds and cut into chunks. Peel and core the apples and cut into chunks.
Add squash, apples, salt, pepper, water, and apple cider or juice to the pot and bring to a boil. Reduce heat to low, cover the pot, and cook for 25-35 minutes (until squash and apples are soft). In a blender or food processor, puree the soup to desired consistency.
Pour the soup back into the pot and (if you like) add water, juice, and spices to match preferences. Serve hot and enjoy!