Prep 20 mins
Cook 40 mins
I was inspired to make this after seeing Barefoot Contessa create a similar soup. I chose to omit the curry powder she used and use cinnamon instead. You will love this and it is a crowd pleaser! I love it on chilly days!
- 4 tablespoons salted butter
- 1 tablespoon olive oil
- 4 cups chopped yellow onions (3 large)
- 2 teaspoons cinnamon
- 5 lbs butternut squash (2 large)
- 1 1⁄2 lbs sweet apples, such as McIntosh (4 apples)
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups water
- 2 cups good apple cider or 2 cups juice
- Warm the butter, olive oil, onions, and cinnamon 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.
- 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. 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.
- 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.