It is getting legit cold here in Switzerland, which calls for fall soup weather! With butternut squash self-service stalls all over the area, souping it only seemed like the right thing to do. The recipe was nice and had an interesting kick with apple juice, but I much prefer Ina’s Winter Squash soup which is more of a mix of flavor with a thinner texture.

Thick and cheerful – my drag name?

Ina’s Apple & Butternut Squash Soup

• 2 T. olive oil
• 1 large butternut squash, diced into large chunks
• 2 onions, diced into large chunks
• 3 T. curry powder
• 2 apples, diced into large chunks
• 2 tsp. Kosher salt
• 1/2 tsp. pepper
• 1.5 c. apple juice

1. Preheat oven to 400F.
2. On a baking tray, place the butternut squash and onions, toss with olive oil and a good scrunch of salt.
3. Bake about 40 minutes, turning once.
4. While that’s happening, place apples in a large pot with one cup of water. Bring to a boil then reduce to a simmer until apples are tender.
5. Once apples, onions, and butternut squash are very soft and fork tender, place all items either back in a pot if using an immersion blender, or easier, all into a food processor.
6. Add curry powder and pulse/blend until smooth.
7. This will be very thick, but return it to the pot on the stove over medium heat. Season with salt and pepper.
8. Stir in apple juice to thin, adding more if needed.
9. Serve hot.