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This recipe is fast and easy, especially if you buy pre-peeled squash and use canned chicken broth. It's a great soup for Thanksgiving as a first course, or as a meal with salad and bread.
Food Editor's Note: This is delicious! You can make a pareve version by substituting vegetable broth for the chicken stock.
2 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
1/2 teaspoon ground nutmeg
1/4 teaspoon cumin
1 1/2 teaspoon curry
pinch of cayenne pepper
4 1/2 lbs. butternut squash, peeled and cubed
2 granny smith apples, peeled, cored, and diced
48 oz. chicken broth
1 cup apple cider
Saute onion, celery, and spices until the onion is soft, about 5 minutes.
Add squash, apples, broth and cider. Bring to a boil.
Reduce heat and simmer, uncovered, until the squash and apples are tender, about 30 minutes.
In batches, blend the soup in a blender or food processor, return to pot and serve.
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