THEM APPLES

Whether you like them sweet or tart, for chomping or baking, apples are at their crisp, snappy best right now.

Curried Butternut- Squash Soup with Apples

Apples and winter squash go together well, which is convenient since they both come into their own at this time of year. 2 tbsp canola or olive oil 2 tbsp butter 1 onion, chopped 1 tbsp grated fresh ginger 2 tsp curry paste or powder 1 medium- large butternut squash, peeled, seeded and diced 2 tart apples, peeled and chopped 4 cups ( 1 L) chicken or vegetable stock 2 cups water 1 cup apple cider ( optional) 1/ 2- 1 cup half & half or heavy ( whipping) cream salt and pepper, to taste

In a medium Dutch oven, heat the oil and butter overmedium- high heat. Add the onion and sauté for 3- 4 minutes, until soft. Add the ginger and curry powder and cook for another minute. Add the squash, apple, stock, water and cider and bring to a simmer; cook for 20- 30 minutes, until the squash is very soft. Add the cream, season with salt and pepper, and purée with a hand- held immersion blender. ( Alternatively, use a regular blender, or mash it in the pot with a potatomasher until chunky.) Add a little water, creamor extra stock if it seems too thick. Serves 6.

Tarte Tatin

A tarte tatin is served inverted and gloriously gooey. 1/ 2 pkg. frozen puff pastry or pastry for a single crust pie Filling: 1/ 2 cup sugar 1/ 4 cup butter 4- 5 tart apples, peeled, cored, and quartered lengthwise

Preheat the oven to 425°. In a heavy 7- to 9- inch cast- iron skillet, melt the butter over mediumhigh heat, then stir in the sugar. Arrange the apples ( round side down) in the pan in concentric circles, fitting them snugly together. Continue to cook for 10- 15 minutes, until the apples soften slightly and the caramel turns deep golden and bubbles up. Meanwhile, roll out the pastry until it’s about the same size as the skillet; place a plate on top and cut around it to make a circle. Lay the pastry over the apples and tuck the edge inside the pan. Bake for 20 minutes, until golden. Carefully invert the tarte tatin onto a plate while it’s stillwarm but not too hot. It will drip— don’t worry. If any apples stick, simply pull them out and put them back into the tart. Scrape any caramel out of the pan overtop. Serve warm, with ice creamor whipped cream. Serves 6.