Curried Butternut Squash Soup

Ingredients

• 3 Tablespoons olive oil or vegetable oil
• 1 cup chopped onions
• 4 cloves garlic, minced
• 1 Tablespoon curry powder
• 1 teaspoon ground cumin
• Red (cayenne) pepper to taste
• 2½ lbs. butternut squash, peeled, seeded, halved lengthwise, and sliced thin
• 3 cups chicken broth
• 3 cups water
• 1 pound tart apples, peeled, cored, and chopped
• Salt and pepper to taste

Instructions

1. In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and sauté until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
2. Add squash, chicken broth, water and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.
3. Remove from heat and cool 15 to 20 minutes.
4. Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.
5. NOTE: At this point, soup may be refrigerated until ready to serve.
6. To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.