Makes about 10 cups.
- 2 tablespoons olive oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 1 teaspoon curry powder
- 8 cups cubed butternut squash (about 1 large squash)
- 2 medium apples, peeled and diced
- 1 cup apple cider
- 5 cups chicken stock, divided
- Salt and pepper, to taste
Heat the olive oil in a large pot over medium high heat. Add the onions, garlic and curry powder. Sprinkle with a little salt and pepper and cook, stirring occasionally, until the onions begin to soften and you can smell the curry powder, about 2 minutes.
Add the squash and apples and cook until they’re heated through. Add the apple cider and enough of the chicken stock to just cover the vegetables. Bring to a boil, then reduce it to a simmer until the vegetables are fork tender, about 20 minutes.
Remove the soup from the heat and carefully ladle it into a blender. Blend the soup in batches until it’s smooth, then transfer it to a new pot. Heat the soup over medium high heat and add the remaining chicken stock, stirring until the soup is smooth. Season to taste with salt and pepper.