Curried Apple Squash Soup

INGREDIENTS:

• 4 Tablespoons Butter
• 1 Large Onion, Chopped
• 2 Stalks Celery, Diced
  
• 1 Clove Garlic, Minced
• Coarse Sea Salt, To Taste
• 1 Tablespoon Curry Powder
• 2 Cup Butternut Squash, Chopped
• 2 Large Honey Gold Apples, Peeled, Cored & Chopped
• 3 Cups Apple Cider
• 1 Cup Water
• 1 Cup Heavy Cream
• Fresh Ground Black Pepper, To Taste
• Sriracha Sauce, To Taste

DIRECTIONS:

• Melt butter in large soup pot over medium, and add onion, celery, and garlic.
  
• Sprinkle with plenty of sea salt, and cook, stirring for 3 minutes.
• Add the curry powder, mix well, and cook, stirring often until onion and celery are soft, around 10 minutes.
• Add squash, apples, cider, and water, reduce heat to medium-low, and cook, covered until squash and apples are soft, about 45 minutes.
• Cool slightly, then puree in a blender until smooth.
• Stir in cream and season with fresh pepper.
• Reheat if needed, ladle into bowls and garnish with sriracha sauce to taste.

The sweetness of the apples and cider counteract the heat from the curry and sriracha in this full flavored soup. One our most favorite fall dishes.
Enjoy!

This recipe was adapted from one by Regina Schrambling.