Curried Butternut Apple Soup

Makes 8-10 servings

1/4 c butter
2 c chopped onion
1 rib celery, chopped
4 tsp curry powder
2 medium butternut squash
peeled, seeded, and cubed
3 medium apples, peeled and
3 c water
1 c cider
Salt and pepper, to taste.
1. Melt better in heavy pot; add onions,
celery, and curry powder. Cook over
medium heat, stirring often, until
vegetables are tender.
2. Add squash, apples, and water; bring
to a boil. Reduce heat, cover, and
simmer 20–30 minutes, or until squash
and apples are tender. Drain and
reserve liquid.
3. Puree apple-squash mixture with one
cup of cooking liquid. Return to pot.
4. Add cider and as much of cooking liquid
as needed to reach desired consistency.
Season with salt and pepper. Reheat if
necessary, and serve.

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