Curried Butternut Squash Soup

A savory soup perfect for a fall festival.  Adjust the spiciness to suit your tastes.


¼ c butter (1/2 stick)

1 large sweet onion, chopped

1 large butternut squash (~ 3 #), peeled, seeded, and cut into chunks about an inch cubed

2-3 apples, peeled, cored, and diced about ¼”

1-2 T. curry powder

5-6 cups chicken stock

salt to taste – depends on how salty your stock is

black pepper to taste

1 cup Flying Otter Riesling ( or another good semi-sweet wine)

Heat oil over medium heat in a large stockpot. Add onions and saute until tender.  Add squash chunks, apples, curry powder, stock, and salt and bring to a boil.  Simmer until squash and apples are tender, about 25-30 minutes.  Remove from heat and puree with an immersion blender or process in  batches in a blender or food processor.  Add wine and mix well.  Adjust curry powder, salt, & pepper to taste, and  simmer to desired serving temperature.

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