Butternut Squash and Apple Soup

By Shaindy Ausch

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

  1. 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.
  2. 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.
  3. 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

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