OK...maybe everyone has this recipe by now. If so, that's because it's a good one.
1 T butter
2 large onions, chopped
4-5 t curry powder
2 T brown sugar
3 c chicken stock
2 c apple cider
2 1/2-3 lb squash, peeled and chopped (or poke a few holes in it and bake until soft)
2 apples, peeled and chopped
salt and pepper
optional garnishes: plain yogurt or sour cream, parsley, bleu cheese, chives
Melt butter in stockpot. Add onion and curry powder. Cook until onions are soft. Stir in brown sugar. Add stock, cider, squash, and apples. Simmer until tender. Process until smooth or simply mash in pan.
This one is a classic around here, and I don't think we have had a fall without it in years and years. A friend of mine was telling me that she enjoys a similar soup at our local City Market; however, theirs does not have apple. Lucky for her since she has an apple allergy. That did get me to thinking that this may be good with pears instead...maybe pear juice substituted for the apple cider. I'm going to try that next time; however, my plan is to omit the brown sugar since pear juice seems a bit sweeter to me.
If you're not a curry fan, this may be a good way to get a bit of good-for-you tumeric into your body:)