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[personal profile] anotherheather
This came from one of my MIL's ancient cookbooks. One time when I was sick she made me a pot while watching my daughter and it really hit the spot.

Ingredients:
4 Tbsp butter or other oil
2c finely chopped yellow or white onions
4 tsp curry powder
2 med butternut squash (about 3lb)
2 apples, peeled, cored and chopped
3c chicken or vegetable stock, plus additional (up to 4 cups)
salt and pepper to taste

Directions:
  1. Cook onions in butter with curry powder in a large pot on medium-low heat until tender, about 25 minutes.

  2. While onions are cooking, slice each butternut squash in half. Scoop out the seeds, and then peel outside. Roughly chop so pieces are about the size of the tip of your thumb.

  3. Once onions have softened, add remaining ingredients except for the apple juice or additional stock and bring to a gentle boil. Reduce heat to a simmer and cover, stirring occasionally. Cook until squash and apples are fork tender, about 45 minutes.

  4. Remove from heat and puree with a stick blender. Add apple juice or additional stock until soup is at desired consistency. Season with salt and pepper.

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Meal planning, freezer cooking, & crock pot meals

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