Julie Weisman

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.