Curried Butternut Squash and Apple Soup

Autumn is my favorite time of year! I love the colors and the smells and how it gets crisp and cold at night. But mostly I love that it's cold enough outside to do some cooking!

In honor of autumn, you will find a week of soup recipes - some of my favorites for dinner on a cold night. The boyfriend and I just picked up a bunch of apples, so I will definitely be making this one soon!

To start, one of my new favorites,  

Curried Butternut Squash and Apple Soup.

You will need:

4 tablespoons butter  

2 cups yellow or white onions, chopped  

1 stick of celery, chopped  

4 teaspoons curry powder   

2 medium butternut squashes, peeled and cubed  

3 Honey Crisp or MacIntosh variety apples, peeled and chopped  

1 cup apple cider  

Salt and pepper, to taste 

In a heavy pot over medium heat, melt butter. Add onions, celery, and curry powder. Cook until vegetables are tender, approximately 5-10 minutes. 

Add squash, apples, and 3 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes, or until squash and apples are tender. Drain, reserving liquid. 

Return one cup of liquid to the pot. Using a hand mixer, puree the apple-squash mixture. 

Add cider and mix by hand. Add additional reserved liquid until you have the consistency soup that you want. Season with salt and pepper to taste. 

Happy eating!