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.