Spring Squash – Mar 15, 2016

Rabbits and a plant


2 tart apples
1 Granny Smith apple
4 Tablespoon butter (I use less)
2 Cup finely chopped yellow onion
1 Tablespoon curry powder
3 pounds butternut squash or other squash or pumpkin (I buy the packaged cubes)
5-6 C chicken stock or vegetable stock
1 C apple cider or apple juice
salt and pepper to taste
fresh parsley or cilantro, chopped for garnish

Directions: (put on some good music)

Lovingly core and chop tart apples. (Granny Smith will be shredded later for garnish)

Melt butter in a large pot, add chopped onion and curry powder, cover and cook over low heat until onions are tender (about 15 minutes).

Peel the squash, scrape out the seeds and chop into large cubes (or open the packaged cubes). When the onions are tender, add 4 cups stock, squash and tart apples and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are tender, about 25 minutes depending on how big the cubes are (poke the cubes with a toothpick to test for doneness).

Puree the soup with a potato masher or in a blender (small batches) or food processor. Add apple cider or juice and 1-2 cups additional stock until soup reaches the desired consistency. Season with salt and pepper, simmer briefly to heat.

Garnish with shredded apple and chopped parsley or cilantro.

This soup will keep in the refrigerator for several days.