|Spiced Butternut Squash and Carrot Soup
2 TBS unsalted butter
2 TBS olive oil
3 medium onions, chopped
2 tbsp garam masala
4 lbs butternut squash – about 2 medium squash
1 lb carrots
2 tsp kosher salt
1/2 tsp freshly ground pepper
2 cups vegetable stock
Juice of 2 oranges
1 cup apple cider
Warm the butter, olive oil, onions and garam masala over low heat in a large stockpot. Cook for 20 minutes, until the onions are translucent and tender, stirring from time to time.
Meanwhile, using a vegetable peeler, peel the squash and cut squash in half. Remove the seeds, and cut the squash into chunks. Peel and slice the carrots.
Add the squash, carrots, salt, pepper, and the vegetable stock to the pot. Bring everything to a boil, cover, and cook over low heat for 40 minutes until the vegetables are very soft. Using your immersion blender, puree the soup until it is creamy, thick, and smooth.
Add the orange juice and the apple cider and cook for another 5 minutes or so. Adjust the seasonings and serve immediately.