Sautéed Apples
4 medium cooking apples (Baldwin, Cortland, Golden Delicious, Honey Crisp, Jonagold, Mutsu, Northern Spy, Pippin, or Rome Beauty)
1/4 c. sugar
3 T. butter

1. Cut the apples in half vertically and core them, then cut into wedges 1/2" thick at the rounded end
2. Sprinkle with sugar
3. In a large heavy fry pan melt the butter
4. When the butter is foaming, add the apples in one layer and cook over medium heat
5. Turn gently. Cook about 8 minutes or until apples are softened and caramelized at the edges
6. Set aside

Curried Butternut Squash Soup
2 T. butter
1 Spanish onion, finely chopped
salt
freshly ground pepper
1 clove garlic, finely chopped
1 T. curry powder, or to taste
1 large peeled, seeded butternut squash (about 2 1/2 pounds), cut into 3" pieces
sautéed apple wedges as above
1 1/2 quarts chicken stock or vegetable broth

1. Melt the butter in a large saucepan
2. Add the chopped onion with the salt. Cook over medium heat, stirring often for 7 - 8 minutes or until the onion softens and becomes translucent
3. Add the garlic, stir and cook for another minute
4. Add the curry powder, stir well and cook for another minute
5. Add the squash, half the sautéed apples and the stock
6. Bring to a boil
7. Cover, turn heat to low and simmer for 30 - 40 minutes or until the squash is tender when pierced with a fork
8. Transfer the soup a little at a time to a blender and purée
9. Return puréed squash to a clean saucepan and bring to a boil
10. Taste for seasoning and add pepper, more salt and curry powder if needed
11. Ladle into bowls and top with warm sautéed apples

Serves 5 - 6