Butternut Squash and Apple Soup
2 tablespoons extra virgin olive oil
2 large yellow onions, chopped
2 tablespoons curry powder
2 large butternut squash, peeled, seeded and chopped
4 medium red apples, peeled and chopped
2 teaspoons salt
1/2 teaspoon ground black pepper
2 cups water
2 cups apple cider
1. Heat the olive oil in a large soup pot and sauté onions over medium low heat for 15 minutes, until the onions are soft. Stir in the curry powder and continue sautéing for another minute.
2 Add the squash, apples, salt, pepper, and water to the pot. Bring to a boil, cover, then cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.
3. Puree the soup in a food processor fitted with a steel blade. Do this in small batches to prevent the liquid from spurting.
4. Pour the soup back into the pot. Add the apple cider and more water if the soup seems to thick. Season with more salt and pepper if necessary. Garnish with Spiced Pumpkin Seeds
Spiced Pumpkin Seeds
1 cup shelled pumpkin seeds
1/2 teaspoon chili powder
salt and pepper to taste
2 teaspoons extra virgin olive oil
Preheat oven to 350 degrees F. Place pumpkin seeds on a baking sheet and toss with chili powder, salt, pepper and olive oil. Bake for 5-7 minutes, until seeds are fragrant and toasted.
Copyright© Heather Carey, MS 2012