The Perfect Soup

I don't just give that title away, you know. This soup really is everything I could ever want in a soup. It's light, and so flavorful, and slightly sweet, but full-bodied at the same time. Oh. It's perfect.

Butternut Squash Apple Soup

1/4 cup olive oil
1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces
2 Gala apples, peeled, cored, and cut into 2-inch pieces
1 onion, peeled and coarsely chopped, about 1 cup¾ tsp curry powder
3/4 teaspoon ground nutmeg
3/4 teaspoon curry powder
1/2 teaspoon ground cardamom
1 cup apple cider
1 quart vegetable stock
1/2 teaspoon salt
1/4 teaspoon ground white pepper

In a large stock pot heat your oil over medium heat, then add in the squash, apples, and onion, sauteing for 10-15 minutes until the onions are translucent. Add in your nutmeg, curry powder, and cardamom- saute until your onions start to brown. Then add in the apple cider, bring to a boil and cook for 3 more minutes, add in your vegetable stock, salt and pepper. Once again, bring to a boil, then reduce to a simmer and cover partially with a lid. Simmer for 35 minutes, then allow to cool before blending it in batches. Return to stove to reheat before serving. Makes 5 large bowls.

Optional croutons: I cut up some slices of multi-grain bread, tossed it in some olive oil, salt, garlic powder, and pepper and stuck it in the oven under the broiler setting until they were crisp.

Recipe adapted from Orangette