This was another very well regarded recipe from the party. The flavors were awesome!
From Beth DeCicco:
2 tbsp unsalted butter
2 tbsp olive oil
4 cups chopped yellow onions
2 tbsp mild curry powder
5 lbs butternut squash (peeled, seeded, and cut into chunks)
1 1/2 lbs sweet apples (such as mcintosh) (peeled, cored, and cut into chunks)
2 tsp salt
1/2 tsp pepper
2 cups apple cider
Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 min (until onions are tender). Stir occasionally scraping the bottom of the pot.
Add the squash, apples, salt, pepper and 2 cups water to the pot. Bring to a boil, then cover, reduce heat to low, and cook for 30-40 min, until the apples and squash are very soft. Process the soup through a food mill or puree in a blender.
Pour soup back into the pot. Add apple cider and enough water to make the soup the consistency you like.
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