Curried Butternut Squash Soup

• 1 whole butternut squash
• 2 tablespoons butter or vegetable oil
• 1 large onion, chopped
• 1 tablespoon curry powder
• 1/4 cup unsweetened apple cider
• 1 1/2 cups chicken or vegetable stock, or water
• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh coriander

1. Preheat oven to 400 degrees.
2. Place the squash in a foil-lined baking dish and bake until it is tender, about 45 minutes.
3. Heat the butter or oil in a heavy saucepan.
4. Add the onion and saute just until it begins to brown.
5. Stir in the curry powder, cook about a minute more, add the apple cider and remove from the heat.
6. When the squash is tender, peel off the skin, remove the seeds and scoop the pulp into a food processor along with the curried onion mixture.
7. Puree this mixture, then return the puree to the saucepan.
8. Add the stock and lemon juice, bring to a simmer, stir, then season to taste with salt and pepper.
9. Serve the soup garnished with the coriander

butternut squash, butter, onion, curry powder, apple cider, chicken, lemon, salt, fresh coriander

Taken from cooking.nytimes.com/recipes/952 (may not work)