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You’ll love this recipe for butternut apple soup from Take the Apple: Essays, Poems, Recipes from Apple Annie, by orchard owners Joan and Charles Pratt. It’s worth a trip out to Brentwood, NH, to enjoy their apples, baked goods, cider, and jams and jellies. I love this soup because it uses the wonderful flavors that fall brings, like butternut squash, sweet apples, and cider, along with the warmth of curry. 

Butternut Apple Soup

Ingredients:

¼ cup (½ stick) butter (or extra virgin olive oil)
2 cups onions
1 rib celery
4 teaspoons curry powder
2 medium butternut squashes (about 2–3 lbs each), peeled, seeded, and cut into one-inch cubes
3 medium apples, peeled, cored, and chopped
3–5 cups water, chicken stock, or vegetable broth
1 cup cider
Salt and pepper to taste
Top with grated apple, yogurt, or fresh sour cream to taste

Directions:

In a heavy kettle sauté onions, celery, butter, and curry powder on medium heat. Cover and cook over low heat 10–15 minutes or until tender. Add squash, chopped apples, and liquid (enough to cover vegetables). Reduce heat and simmer until squash and apples are cooked through. Puree until desired consistency. (An immersion blender works, but use a blender to make it really smooth and creamy.) Enjoy! I look forward to your hearing from you. (Click “comments” below to make a comment.)