Curried Squash and Apple Soup

This soup is slightly sweet from the apple with a nice warmth from the curry. I just love it and I know you will too!


2 medium yellow onions, diced
2 Tbsp. olive oil
1 Tbsp. curry powder
2 butternut squash, peeled and diced with the seeds removed
2 carrots, peeled and cubed, or 1 C. baby carrots
3 red apples, peeled , quartered , and cored
1/2 C. chicken stock
1 C. good quality apple juice
Salt and pepper, to taste

In a large pot, add onions, olive oil, and curry powder. Saute over medium heat for 5 minutes, stirring often. Add in butternut squash , carrots, and apples and cover completely with water. Bring to a low boil and cook for 45 minutes, or until squash and carrots are fall-apart tender.


Turn off the burner and transfer soup to a food mill*. Once all your soup has been run through the food mill, return it to the pot and bring to a low boil, then reduce to a simmer. Add chicken stock, apple juice, salt and pepper and simmer for an additional 20 minutes, or until your soup reaches the desired consistency.


 
* Food mills, like the one pictured above, can be found in most hardware stores and kitchen supply stores or online. If you don't have one, you can process your soup in the food processor or blender. NEVER process hot soup in either the blender or food processor. You will need to wait for it to cool down first. Aside from not having to wait for the soup to cool, the food mill gives the soup a much nicer  texture than a food processor in that it still has some body. If using a blender or food processor, don't overly puree it.