1 tablespoon butter or margarine
2 tablespoons olive oil
3 yellow onions, chopped
2 large butternut squash (5 pounds), peeled and diced
3 Macintosh apples, peeled and diced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Dash of cinnamon (optional)
2 cups water
11/2 cups good quality apple cider or juice
2 tablespoons olive oil
3 yellow onions, chopped
2 large butternut squash (5 pounds), peeled and diced
3 Macintosh apples, peeled and diced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Dash of cinnamon (optional)
2 cups water
11/2 cups good quality apple cider or juice
- Heat butter and olive oil in a large pot over low heat. Add onions and sauté for 15 to 20 minutes, until the onions are golden and tender. Stir occasionally, scraping the bottom of the pot.
- Add squash, apples, salt, pepper, cinnamon (optional), and water. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup using an immersion blender.
- Add apple cider. If the soup is thicker than you like, add additional water. Taste and adjust the salt and pepper. Serve hot.
Yield: serves 8 to 10
For more great recipes, check out this weeks issue of Whisk by Ami
