butternut squash and apple soup

This soup is perfect for a cool, fall day when there is a chill in the air and a big cup of soup is just what you need. Puréed soups are perfect to make in a double batch because they reheat really well and will allow for a quick meal later in the week, just add a bit more stock when reheating if the soup is too thick. Be sure to use fresh pumpkin seeds while they’re in season as the garnish for this soup.

1 tablespoon unsalted butter
1/2 small yellow onion, diced
1/2 teaspoon curry powder
2 1/2 cups butternut squash, peeled, seeds removed and diced
1 medium apple, peeled, cored and diced
1 1/4 cups water
Salt, to taste
Freshly ground black pepper
1/2 cup apple cider
1 tablespoon pumpkin seeds or pepitas
2 tablespoons sour cream
3/4 teaspoon maple syrup

1. Preheat oven to 400°F. In a medium saucepan, heat butter over medium heat. Add onions and curry powder and cook until onions are translucent, stirring occasionally. Add squash, apple, water and season with salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer for 45 minutes, until squash and apple are tender.
2. Purée soup in food processor or blender until smooth. Pour soup back into saucepan to reheat. Add apple cider until you reach consistency you prefer.
3. Meanwhile, place pumpkin seeds on a baking sheet and toast for about 10 minutes, or until golden brown. Remove from oven and season with salt.
4. In a small bowl, combine sour cream and maple syrup. Ladle soup into bowls and top each with a spoonful of maple cream. For decorative swirls, take a toothpick and drag circles through cream. Top with toasted pumpkin seeds and serve.

Serves 2.