4 tablespoons sweet butter (or 2 tablespoons olive oil)
2 cups finely chopped onion
4-5 teaspoons curry powder
1 celery stalk, chopped
2 carrots, chopped
1 tablespoon grated ginger
1 winter squash (butternut, acorn or other) to equal about 5 cups, peeled and chopped
1 quince, peeled and chopped to equal 2 cups — may substitute Granny Smith apple 1 apple, peeled, cored and chopped
6 cups chicken stock
1½ cups apple juice
salt and pepper to taste
1 cup half and half
Melt butter (or heat oil) in heavy, wide soup pot. Add chopped onions and curry powder. Cook on low heat until onions are tender, about 15 minutes. Add celery, carrots and ginger and cook for 5 minutes. Pour in stock, squash, quince and apple and bring to a boil. Reduce heat and simmer, partially covered, until squash is tender, about 40 minutes.
Remove from heat. Blend until smooth, either in batches in a blender or food processor, or with a food mill or stick blender. With a food processor, blender or mill, be sure to separate solids and liquids with strainer and reserve liquids. Use about a cup of liquid to process.
Return puréed soup to pot. Add reserved liquid if separated. Add apple juice and cream. Season with salt and pepper. Simmer briefly to heat through and serve with bread.
Don’t have a quince? Grab a tart Granny Smith apple.