12 Sep Squash Soup
1 tablespoon extra virgin olive oil
1 small yellow onion, diced (about 3/4 cup)
2 pounds chopped butternut squash (about 6 heaping cups)
3 small carrots, chopped (about 1 cup)
3-4 cups vegetable broth
2 cups apple cider or apple juice (do NOT use apple cider vinegar)
1/2 teaspoon curry powder
1/4 teaspoon cinnamon dash of nutmeg
1/2 cup pumpkin puree
2 tablespoons margarine
1 tablespoon brown sugar, more to taste salt to taste
Best soup served on the chilly nights in the sukkah!!
1 In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
2 Add squash, carrots, vegetable broth, apple cider and spices.
3 Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, margarine and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
4 Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a sweeter flavor.