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Heat oil in a soup pot over medium heat. Reduce the heat to low, add onion and curry, and sauté for 8-10 minutes or until tender.
When the onion is tender, add butternut squash, apples, chicken broth, the apple cider, salt, and simmer for about 20 minutes, until the squash and apples are very tender. Remove from the heat and let stand for a few minutes.
Puree soup. Use an immersion blender to puree until smooth OR pour soup in batches into a blender or food processor and puree until smooth. Return pureed mixture back to the pot, add the buttermilk, simmer briefly to heat thoroughly, and serve!
Looking to add an immersion blender to your kitchen toolkit?
Serving Size 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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