(adapted from the Silver Palate cookbook)
3 Tablespoons Unsalted butter
1 1/2 cups chopped onion
4 Teaspoons curry powder
3 pounds Butternut squash (this should be about 2 CSA size squash)
2 apples, peeled, cored, and chopped
3 cups chicken stock, or vegetable broth
1 cup apple cider
salt and pepper, to taste
Remember the “basic formula” ? Cook the onion in the butter over a low heat until tender but not browned, about 15 minutes.
Add the curry powder and cook for a minute or two more (if you have young kids, you may want to omit the curry).
Add the stock, squash, and apples.
Cover and bring to a boil.
Reduce heat to a low simmer and cook, covered, for about 20 minutes.
Puree in a blender, food processor, or immersion blender (note that if you use anything other than a ‘real’ blender, the puree will be a little rough. If you don’t like that, strain it, or buy a blender.
Return to the pan and add the apple cider (or, if you don’t like it very sweet, add more stock).
Season with salt and pepper.