|4 tablespoons butter
2 cups yellow or white onions, chopped
1 stick of celery, chopped
4 teaspoons curry powder
2 medium butternut squashes, peeled and cubed
3 Honey Crisp or MacIntosh variety Carter Hill apples, peeled and chopped
1 cup New England Cider Works cider
Salt and pepper, to taste
1. In a heavy pot over medium heat, melt butter. Add onions, celery, and curry powder. Cook until vegetables are tender, approximately 5-10 minutes.
2. Add squash, apples, and 3 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes, or until squash and apples are tender. Drain, reserving liquid.
3. Return one cup of liquid to the pot. Using a hand mixer, puree the apple-squash mixture.
4. Add cider and mix by hand. Add additional reserved liquid until you have the consistency soup that you want. Season with salt and pepper to taste.