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Butternut squash and apple soup.

Sharon Simpson Thumann

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I changed/added a few things to this recipe that I stole from Ina Garten. :) ENJOY!

I added a pinch of cayenne and also roasted the apples and squash, makes for a richer flavor. Roasting eliminates the 30-40 minute cooking time she noted but once I pureed the squash/apples and combined all other ingredients I simmered it on low for about an hour. I noted my other changes below. I crumbled compliant bacon on top.


  • 2 tablespoons unsalted butter GHEE
  • 2 tablespoons good olive oil COCONUT OIL
  • 4 cups chopped yellow onions (3 large)
  • 2 tablespoons mild curry powder SMOKED PAPRIKA
  • 5 pounds butternut squash (2 large)
  • 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups water CHICKEN STOCK
  • 2 cups good apple cider or juice 1 1/2 CUPS APPLE CIDER AND 1/2 CUP COCONUT MILK


Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. 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 through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

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