Apple and Butternut Squash Soup

ApplesAtkins Farms Country Market 

  • 3 T. butter or margarine
  • 2 lg. onions
  • 1-2 T. curry powder
  • 1 tsp. chili powder
  • 5 c. vegetable stock
  • 1 lg. butternut squash, peeled, seeded and chopped
  • 3 firm, tart apples, peeled, cored and diced
  • Salt and pepper to taste

Melt butter in a large skillet. Add onion and sauté until translucent, approx. 5 minutes. Add half the stock and bring to a boil. Add squash and apples and season with curry powder, chili powder, salt and pepper. Bring to a boil and simmer for 45 minutes to 1 hour, or until squash is tender. Stir occasionally to prevent sticking. Strain soup and reserve liquid. Puree in small batches.  Place puree in soup pot with reserved liquid and the remaining stock. Return to heat and warm to serving temperature.