INGREDIENTS
5 lbs. TSFF Winter Squash 2 lbs. TSFF GoldRush apples
4 cups sliced TSFF Candy onions
2 Tbs. Unsalted Butter
2 Tbs. Good Olive Oil
1 1/2 - 2 Tbs. Curry Powder
2 tsp. Kosher salt
1/2 tsp. freshly ground pepper
2 cups TSFF Pure apple cider
2 cups chicken stock *
Sour Cream and/or toasted Pumpkin seeds - both optional garnishes
INSTRUCTIONS
Cook onions and curry powder in the olive oil and butter for 20 minutes or until tender and slightly caramelized. Stir and scrape bottom of pot, and add peeled and cut up chunks of squash and apple, salt, pepper, and stock.
Bring to a boil and simmer on low heat, covered, for 40 minutes, until very soft.
Process soup with an immersion blender, if you have one, barring that use a blender or food processor, carefully, in small batches.
Add cider to thin to your desired consistency.
Check salt and peppers, and serve hot.
The soup should be slightly sweet and quite thick. Garnish with a dollop of sour cream when served, and pumpkin seeds if desired.