Looking for a great fall side dish, or simply a way to get the kids to eat their vegetables? Try this sweet and savory soup! We recommend serving it with roasted chicken or turkey, or a mild fish.

Curried butternut apple soup

4 tablespoons butter 2 cups yellow or white onions, chopped 1 stick of celery, chopped 4 teaspoons curry powder 2 medium butternut squashes, peeled and cubed 3 Honey Crisp or MacIntosh variety Carter Hill apples, peeled and chopped 1 cup New England Cider Works cider Salt and pepper, to taste

1. In a heavy pot over medium heat, melt butter. Add onions, celery, and curry powder. Cook until vegetables are tender, approximately 5-10 minutes. 2. Add squash, apples, and 3 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes, or until squash and apples are tender. Drain, reserving liquid. 3. Return one cup of liquid to the pot. Using a hand mixer, puree the apple-squash mixture. 4. Add cider and mix by hand. Add additional reserved liquid until you have the consistency soup that you want. Season with salt and pepper to taste.