3 pounds butternut squash
6 large Jonathan or Granny Smith apples
6 cups water
4 teaspoons granulated sugar
Pinch of ground cloves
1 teaspoon salt
Freshly-ground white pepper
2 teaspoons curry powder
2 cups heavy whipping cream
Cut squash in half lengthwise and scoop out seeds and fiber. Cut in half again,
lengthwise, and pare off the outside shell. Cut the squash into cubes. Quarter,
core and pare the apples. Cut them into cubes, also. Place squash, apples,
water, sugar, cloves, salt and pepper in a large saucepan or casserole. Bring to
a boil. Reduce heat, cover and simmer 30 to 45 minutes, or until the squash and
apples are extremely soft and beginning to form a purée.
Purée the mixture, including the water, in a food processor or blender. The soup
may be stored in the refrigerator at this point. Before serving, stir together
the squash-apple mixture, curry powder, and cream in a saucepan. Bring slowly to
a simmer and taste for seasoning. Should the soup be too thick, add a little
water.
