Curried Squash and Apple Soup



1. Brown the onions in a large sauce pan using 1-2 T water as needed to keep the onions from sticking to the pan. This takes about 10 minutes.
2. Add the squash, apples, cider, vegetable stock, curry powder and cayenne pepper and bring all ingredients to a full boil.
3. Reduce heat and cover. Cook for 20 minutes.
4. Turn heat off stove and use a stick blender to puree the soup (or pour the soup in batches into a blender and blend). Add salt to taste.


I do not add salt at all and the flavor seems fine to me.
I substituted 1/4 teaspoon Penzey's Berbere Seasoning instead of the cayenne pepper and it was so good. This spice blend is led by cayenne pepper but also has some sweeter spices like nutmeg and allspice. If you have this blend, definitely try it in this soup.
Today I made the soup in a completely different way and think it is the best version to date. I used a packet of caramelized onions (about one onion's worth). I accidentally left out the curry. I cut back on the veggie broth to 2 cups and added a cup of unsweetened almond milk. I added an additional granny smith apple. This new concoction is creamier and the extra sweetness is offset by the Berbere seasoning. This is going to be my new default way to make the soup.

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