- 2 butternut squash (medium-sized)
- cooking apples (4 McIntosh, or other sweet)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 yellow onion (large, chopped)
- 2 tablespoons curry powder
- 1 tablespoon ground ginger
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups chicken stock (organic)
- 1 cup apple cider
- 3 tablespoons heavy cream
- parsley (chopped)
- Preheat oven to 350F.
- Peel and chop squash and apple to 2-inch chunks.
- Lay butternut squash on two foil-lined cookie sheets, drizzle with olive oil and bake for 45 minutes or until tender (fork will pierce)
- In large stockpot, add butter, olive oil, onions, curry powder and ginger, cooking over low heat for about 20 minutes until onions are translucent. Stir.
- When squash and onions are done, add the squash, apples, and stock to the pot. Season with salt and pepper.
- Bring to boil, then cover and cook over low heat for about 40-45 minutes or until squash and apples are really soft.
- Mix immersion blender while on low heat and blend. Add apple cider until it is as smooth or thick as you want it.
- Blend some heavy cream.
- Season with salt and pepper according to taste and garnish with parsley.