Adapted from Jen Stewart’s creation in the orchard’s kitchens. The curry in this soup brings an unexpected zing to the apples.
- 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.
Note: Freezes beautifully.