Recipes

Recipe: SOUP WEEK: BUTTERNUT SQUASH AND APPLE SOUP

When the weather gets cold, dinner should get warm. This week, we'll share recipes for soups perfect for chilly fall evenings. Today's comes from Ina Garten, a.k.a. "The Barefoot Contessa," of the Food Network.

INGREDIENTS

2 tablespoons unsalted butter

2 tablespoons good olive oil

4 cups chopped yellow onions (3 large)

2 tablespoons mild curry powder

5 pounds butternut squash (2 large)

1 1/2 pounds sweet apples, such as McIntosh (4 apples)

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups water

2 cups good apple cider or juice

For instructions on preparing this recipe, follow this link.

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