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Curried Butternut Squash and Apple Soup
Adapted from Jen Stewart’s creation in the orchard’s kitchens.
6 pounds butternut squash
3 cups onion, diced
3 cloves garlic
4 teaspoons curry powder
3 teaspoons coriander
6 medium apples, cored and diced
2 teaspoons salt
pepper to taste
4½ cups water
3 (or more) cups cider
milk or cream, optional
Preheat oven to 350F. Cut squash in half lengthwise, remove seeds. Brush with oil and season with salt and pepper. Roast cut-side-down for 45 minutes or until squash is soft. Sauté onions in oil until golden. Add garlic, curry powder, coriander and stir to toast spices. Add apples, water, and cider; bring to boil and then simmer until apples are soft. When roasted squash is cool enough to handle, remove and discard skin; add to soup. In a blender, puree until smooth. Add cider (and/or cream) to thin to desired consistency. Garnish with sour cream, yogurt, or crème fraiche and a sprig of basil. Serves 12.
Note: Freezes beautifully.