2 medium sized butternut squash
2 tbs. unsalted butter
2 tbs. extra virgin olive oil
2 medium yellow onions-chopped
2 tbs. curry powder
2 small red apples (whatever kind you want)-peeled & chopped
1 tsp. sea salt
1/2 tsp. ground black pepper
3 cups chicken broth
1 cup apple cider
Goat Cheese crumbles
Pierce each butternut squash all over with a fork.
Place 1 whole butternut squash in microwave for 10-12 minutes. After cooking each squash separately, place in refrigerator (or if your like me..put it in the freezer to cool for 30 minutes)
Heat the butter, olive oil, onions & curry powder over low heat for 20 mins in a soup pot.
Cut each squash down the center, remove seeds, scoop out the inside of each squash and place it in the pot along with the peeled and chopped apples, salt, pepper & chicken broth.
Cook over low-medium heat for 25-30 minutes (or until apples are soft).
Remove from heat.
Use an immersion blender to blend soup together until smooth,
Place back on LOW heat.
Add apple cider.
Simmer another 10-15 minutes.
Top with goat cheese crumbles.
YUM! What is your favorite fall soup?