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.

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