Apple And Butternut Squash Soup

• 1/4 cup peanut oil
• 1 2-pound butternut squash, peeled, seeded and cut into 2-inch pieces (approximately 4 cups)
• 2 Northern Spy or McIntosh apples, peeled, cored and cut into 2-inch pieces (approximately 2 cups)
• 1 large onion, peeled and coarsely chopped (approximately 1 cup)
• 3/4 teaspoon curry powder
• 3/4 teaspoon ground mace
• 1/2 teaspoon ground cardamom
• 1 cup cider
• 1 quart homemade chicken stock
• 1/2 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 cup finely minced scallions, green tops included, for garnish

1. Heat the peanut oil in a large stockpot over medium-low heat.
2. Add the squash, apples and onion, stir to coat with oil and saute uncovered, stirring occasionally, for 10 to 15 minutes, or until the onion is transparent.
3. Stir in the mace, curry and cardamom and continue cooking until the onion begins to brown.
4. Add the cider.
5. Bring the mixture to a boil over medium-high heat and cook for three minutes.
6. Add the stock, lower the heat to medium-low and simmer the mixture, partially covered, for another 35 minutes, or until the squash is tender.
7. Transfer the mixture to a food-processor bowl and process until the soup is smooth, then return the soup to the stockpot.
8. Reduce the soup, uncovered, over medium-low heat, to about one-fourth.
9. Stir occasionally.
10. Stir in the half-and-half, salt and pepper and bring to a simmer.
11. Pour into warmed bowls and sprinkle the scallions over the top.

peanut oil, butternut squash, northern spy, onion, curry powder, ground mace, ground cardamom, cider, chicken, salt, white pepper, scallions

Taken from cooking.nytimes.com/recipes/2970 (may not work)