Can be doubled. Serves 4-6.
1 onion, peeled, cut into large chunks
3 Tbsp olive oil
2 butternut squash, peeled, seeded, cut into large chunks
1 apple, cored, quartered (do not peel)
1 pear, cored, quartered (do not peel)
1 Tbsp curry powder, sweet or hot, or more to taste (optional)
1/2 cup apple cider
Juice of 1/2 lime or lemon
Few squirts of honey, to taste
A blast of hot sauce (a few drops, to taste)
Freshly ground black pepper, to taste
In a large stockpot, sauté onions in olive oil until just translucent (about 1 minute). Add squash, and cook over medium-high heat, stirring occasionally, for 3-4 minutes, until a few pieces start to brown on the outside (it’s okay if some sticks to the bottom of the pan, as long as it doesn’t burn).
Add apple, pear and curry powder and cook for 1 minute, stirring to cook the curry. Add cider, and then fill with water just to the level of the stuff in the pot (You can also use chicken broth in place of part of the water.). Continue to cook at a low boil, covered, until squash is tender. Remove from heat and puree, either with the immersion blender right in the pot, or in a food processor. Return smooth soup to the pot, and add remaining ingredients. Continue to cook over low heat for a few minutes, until flavors combine. Adjust seasonings to taste; you may want more lime, more honey, or more hot sauce –- or more of each.
1 onion, peeled, cut into large chunks
3 Tbsp olive oil
2 butternut squash, peeled, seeded, cut into large chunks
1 apple, cored, quartered (do not peel)
1 pear, cored, quartered (do not peel)
1 Tbsp curry powder, sweet or hot, or more to taste (optional)
1/2 cup apple cider
Juice of 1/2 lime or lemon
Few squirts of honey, to taste
A blast of hot sauce (a few drops, to taste)
Freshly ground black pepper, to taste
In a large stockpot, sauté onions in olive oil until just translucent (about 1 minute). Add squash, and cook over medium-high heat, stirring occasionally, for 3-4 minutes, until a few pieces start to brown on the outside (it’s okay if some sticks to the bottom of the pan, as long as it doesn’t burn).
Add apple, pear and curry powder and cook for 1 minute, stirring to cook the curry. Add cider, and then fill with water just to the level of the stuff in the pot (You can also use chicken broth in place of part of the water.). Continue to cook at a low boil, covered, until squash is tender. Remove from heat and puree, either with the immersion blender right in the pot, or in a food processor. Return smooth soup to the pot, and add remaining ingredients. Continue to cook over low heat for a few minutes, until flavors combine. Adjust seasonings to taste; you may want more lime, more honey, or more hot sauce –- or more of each.